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

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