Best Goldies Conch Salad Recipes

Conch Salad, Man! image

Provided by Norman Van Aken

Yield Serves 4 as an appetizer

Number Of Ingredients 14

1 pound cleaned fresh conch, diced
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 jalapeño pepper, stemmed, seeded and minced
2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon chopped fresh cilantro leaves
1/2 European (hothouse) cucumber, peeled and minced
1/2 yellow bell pepper, minced
1/2 red bell pepper, minced
1/4 red onion, minced
1/2 cup diced fresh tomato
1/4 ripe Florida avocado, diced, or 1/2 ripe Haas avocado (optional)

Steps:

Combine all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerate for at least 2 hours to allow the flavors to develop.
To serve, fold in the tomato and avocado. Transfer to 4 chilled glasses or serving bowls.

Bahamian Conch/Scungilli Salad image

Provided by Busters friend

Categories < 4 Hours

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 13

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