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

More From Cooking Light

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Conch Salad Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy