Recipe courtesy of Emeril Lagasse
Episode: Seafood Shacks
Bahamian Conch Salad
Total:
1 hr 40 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 40 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 1 1/2 pounds fresh conch, cleaned and peeled
  • 1/4 cup lemon juice 
  • Juice of 1 orange 
  • 1 cup finely chopped white onion
  • 1 cup finely chopped green bell pepper
  • 2 tomatoes, finely diced
  • 1 habanero pepper, seeded and minced 
  • 1/2 stalk celery, finely chopped 
  • 1/4 teaspoon black pepper 
  • 1 dash hot sauce, such as Tabasco 
  • 2 romaine hearts, separated into leaves, for serving
  • 24 slices crostini, homemade or store-bought, for serving
  • 8 lime wedges, for serving

Directions

With a sharp knife, cut the conch into 1/4-inch pieces. Transfer to a mixing bowl and cover with the lemon and orange juice. Add the onion, bell pepper, tomatoes, habanero, celery, black pepper and hot sauce. Mix well with a rubber spatula. Cover and refrigerate for at least 30 minutes and up to 1 hour before serving to allow all the ingredients to marinate.

Serve with romaine leaves, warm crostini and lime wedges.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Bahamian Conch Chowder

Recipe courtesy of Norman Van Aken

Habanero Laced Bahamian Cracked Conch Ceviche

Recipe courtesy of Michelle Bernstein

Crispy Pan Fried Bahamian Cracked Conch with Citrus Sauce

Recipe courtesy of No Author

Kampachi Ceviche with Conch Salad

Recipe courtesy of OLA Restaurant

Conch Fritters

Conch Scaloppini

Ben's Bahamian Monkfish and Eel Chowder

Recipe courtesy of Ben Sargent

Creamy Grits with Bahamian Rock Lobster

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here