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
How to Make It
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.)
Combine conch or scallops and the remaining ingredients in a large bowl; cover and chill for at least 1 hour.