Bahamian Conch Salad
- Level: Intermediate
- Total: 1 hr 40 min (includes marinating time)
- Active: 40 min
- Yield: 6 to 8 servings
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.
