Conch Salad

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.

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 17%
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 17.1g
  • Carbohydrate: 16.4g
  • Fiber: 2.8g
  • Cholesterol: 30mg
  • Iron: 1.2mg
  • Sodium: 560mg
  • Calcium: 54mg


  • 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


  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.
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