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.

Recipe by Cooking Light May 2001

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Yield:
5 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • 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.)

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

Nutrition Facts

157 calories; calories from fat 17%; fat 3g; saturated fat 0.4g; mono fat 1.4g; poly fat 0.6g; protein 17.1g; carbohydrates 16.4g; fiber 2.8g; cholesterol 30mg; iron 1.2mg; sodium 560mg; calcium 54mg.
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