Recipe courtesy of Emeril Lagasse
Episode: Seafood Shacks
Bahamian Conch Salad
1 hr 40 min
(includes marinating time)
40 min
6 to 8 servings
1 hr 40 min
(includes marinating time)
40 min
6 to 8 servings


  • 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


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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


L.O.V.E. Wrap Sandwich (Lettuce, Onion, Vegetable, Egg Salad)

Recipe courtesy of Ellie Krieger

Classic Caesar Salad

Recipe courtesy of Justine Simmons

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

Vegetable Omelet with Crisp Lettuce Salad

Recipe courtesy of Bal Arneson

Kampachi Ceviche with Conch Salad

Recipe courtesy of OLA Restaurant

Conch Fritters

Recipe courtesy of Half Shell Raw Bar

Curry Conch with Irish Moss

Recipe courtesy of Nigel Spence

So Much Pretty Food Here