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Conch Salad

Yield 5 servings (serving size: 1 cup)
Conch is a giant sea snail whose knobbed, flaring, pink-white shell has been a symbol of the Bahamas for centuries. This salad features seviche, or conch that has been "cooked" by the acidity of citrus juices. If you live in a large city with a West Indian population, you may be able to find conch at your local fish market; however, cooked bay scallops make a great stand-in.


  • 1 pound uncooked conch or bay scallops
  • 2 teaspoons olive oil
  • 1 1/2 cups chopped tomato
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1/3 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 1 1/2 teaspoons minced Scotch bonnet or habanero pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 157
  • caloriesfromfat 17 %
  • fat 3 g
  • satfat 0.4 g
  • monofat 1.4 g
  • polyfat 0.6 g
  • protein 17.1 g
  • carbohydrate 16.4 g
  • fiber 2.8 g
  • cholesterol 30 mg
  • iron 1.2 mg
  • sodium 560 mg
  • calcium 54 mg

How to Make It

  1. Place the conch between 2 sheets of heavy-duty plastic wrap, and pound to a 1/2-inch thickness using a meat mallet or rolling pin. Cut conch into 1/4-inch-wide strips. (If using scallops, heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 5 minutes, and drain.)

  2. Combine conch or scallops and the remaining ingredients in a large bowl; cover and chill for at least 1 hour.