Bahamian Conch Salad

  • Level: Intermediate
  • Total: 1 hr 40 min (includes marinating time)
  • Active: 40 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. Serve with romaine leaves, warm crostini and lime wedges.

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