6 cleaned conch, cut into ¼-inch pieces
4 plum tomatoes, deseeded and brunoised
1 orange pepper, pith removed and brunoised
1 jalapeno, deseeded and brunoised
1 English cucumber, deseeded and brunoised
6 Green onions, ﬁnely sliced
1 Orange, juiced
1 Lemon, juiced
2 Limes, juiced
2 Tbsp Apple cider vinegar
2 Tbsp Sweet chili
Sea salt and cracked black pepper to taste
Chop all the conch and vegetables and place in a glass bowl.
In a separate bowl, add all the liquid ingredients and whisk together with salt and pepper.
Pour the dressing into conch mixture and mix well.
Place a piece of cling wrap over the mixture and push down so that the ﬁlm and conch mixture are ﬂush.
Apply pressure so that the liquid makes its way to the surface, this ensures even “cold cooking.”
Refrigerate for at least 3 hours.
- ENJOY! -
Sweet & Spicy
Made well, a conch salad is fresh, light and has a good combination of spicy, sweet, tart and savory.
Prep time really only relies on your chopping speed. The citrus does all the cooking, making this recipe a gem when your to-do list has more than one page.
My wife conciders herself a conch salad connoisseur and to hear her say “the Bahamians better watch out” indicates a thumbs up!