Bahamian Conch Salad

Name: Bahamian Conch Salad
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 6 to 8 servings
Cuisine: caribbean
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

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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

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.