Best Conch Salad Cocktail Recipes

CONCH SALAD

Conch Salad image

My twist on a favorite Bahamian-style dish, served cold.

Provided by Carl B

Categories Salad Seafood Salad Recipes

Time 3h20m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound fresh conch
1 ¼ cups lemon juice, divided
1 cup diced tomatoes
½ cup diced onion
½ cup diced green bell pepper
½ cup diced cucumber
¼ teaspoon seasoning blend (such as Badia® Complete Seasoning®), or to taste
1 pinch seasoned salt, or to taste
2 cups tomato juice
¼ cup lime juice
¼ cup vinegar
1 dash hot sauce, or to taste

Steps:

Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 13.5 g, Cholesterol 36.9 mg, Fat 0.3 g, Fiber 1.1 g, Protein 14.6 g, Sodium 319.5 mg, Sugar 4.6 g

BAHAMIAN CONCH/SCUNGILLI SALAD

Bahamian Conch/Scungilli Salad image

Bright tangy & spicy with the delicate flavor of diced conch throughout. This refreshing summer salad involves a lot of chopping/dicing but it is so worth it. If conch is not available, canned whelk, scungilli, is acceptable. From Sandy Estabrook's Guide to the Abacos, Bahamas. Cook time is marinating time. Conch is relatively inexpensive here - shrimpers catch them in their nets & few folks know how delicious they are...sssh! I don't want the price to go up!

Provided by Busters friend

Categories < 4 Hours

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb conch
1 large onion, chopped 1/4 - 1/2 inch
1 large green pepper, chopped 1/4 - 1/2 inch
2 celery ribs, chopped 1/4 - 1/2 inch
1/2 cucumber, chopped 1/4 - 1/2 inch
2 large tomatoes
2 ounces lime juice
2 ounces wine vinegar
1 ounce olive oil (optional)
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon hot pepper, minced, to taste (Scotch Bonnet, Jamaican Hot, Fish)

Steps:

Cut up conch into pea size pieces (1/4").
Combine Conch and Onion with lime juice, red wine vinegar, Worchestershire sauce, salt, pepper & hot pepper to taste. Stir well.
Let chill for 3-4 hours before adding the remaining vegetables.
Add vegetables and stir again. Keep refrigerated.
Conch Salad always tastes better the second day and keeps for 3 to 4.

Nutrition Facts : Calories 72.4, Fat 0.6, SaturatedFat 0.2, Cholesterol 22.1, Sodium 230.3, Carbohydrate 7.3, Fiber 1.5, Sugar 3.4, Protein 9.9

CONCH SALAD COCKTAIL

Conch Salad Cocktail image

Provided by Kris Wessel

Categories Salad Pepper Shellfish Tomato Christmas Seafood Bell Pepper Jalapeño Cilantro Lime Juice

Yield Makes 10 to 12 servings

Number Of Ingredients 14

Ingredients

3 pounds frozen, cleaned, and cooked conch
1/4 cup olive oil
2 tablespoons minced shallots, peeled and minced
3 medium tomatoes, diced
1 yellow or orange bell pepper, diced
1 large jalapeño, seeded and minced
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh cilantro
Juice of 4 limes, plus extra limes, cut into wedges, for serving
1/4 cup red-wine vinegar
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
Saltines or other white crackers for serving

Steps:

In a large bowl filled with cold water, thaw the conch. Drain the defrosted conch then chop the conch into roughly 1/2-inch pieces and transfer to a large bowl.
In a small sauté pan over moderately high heat, heat the oil for 1 minute. Add the shallots and sauté, stirring constantly, until golden, 1 to 2 minutes. Let cool.
When the oil is cool, drizzle over the conch. Add the tomatoes, bell pepper, jalapeño, parsley, cilantro, lime juice, vinegar, salt, black pepper, and cayenne pepper, and toss to combine. Cover and refrigerate at least 1 hour. DO AHEAD: The conch salad can be prepared ahead and stored, covered in the refrigerator, up to 1 day.
To Serve:
Serve the chilled conch salad in cocktail glasses or fruit dishes, with lime wedges and white crackers alongside.