Dockside Conch Salad
Recipe: #24217
June 28, 2016
Categories: Salads, Fish/Seafood Salad, Side Dishes, Snacks, Appetizers, Onions, Peppers, Carribbean, July 4th, Labor Day, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Fresh Tomatoes, Spicy, more
"This is a basic and classic Bahamian-style conch salad. Very much like ceviche, but using conch instead of fish. Fresh conch is not readily available outside of the Caribbean, but your fish monger may have it frozen. You can easily substitute Scungilli (whelk), which is often available in fish markets near Italian neighborhoods. The scungilli will look dark, but turns white during the marinating process. NOTE: Time does not include soak time 30 minutes."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (265.2 g)
- Calories 171
- Total Fat - 1.5 g
- Saturated Fat - 0.3 g
- Cholesterol - 49.5 mg
- Sodium - 537.7 mg
- Total Carbohydrate - 13.6 g
- Dietary Fiber - 3.3 g
- Sugars - 4.9 g
- Protein - 26.6 g
- Calcium - 121.4 mg
- Iron - 2.4 mg
- Vitamin C - 77.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Wash the conch thoroughly. Dice roughly into 1/4 inch cubes, then place in a bowl. Add water to cover, plus the juice of one lime. Let stand for 30 minutes, then drain.
Step 2
Combine the drained conch, the onion, celery, cucumber,green and red peppers, and the juices. Mix well.
Step 3
Add diced habanero, salt and pepper to taste.
Note: you can add a dash of worcestershire sauce to your salad, and have bottles of hot sauce (Tabasco-type) to serve alongside.
Tips
No special items needed.
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