Bahamian Conchscungilli Salad Recipes

BAHAMIAN CONCH SALAD

Steps:

• 1. First of all, make sure to clean and wash the conch, then tenderize it until slightly med. You don't want this sald to be soft. So just a few blows with the tenderizer.
• 2. Once you've washed your conch, you have to now cut it up in to chuncks. Prepare all other ingredients that has to be diced and cut.
• 3. In a big mixing bowl, combine all conch and herbs and tossed them together. Add salt, blackpepper and cayenne pepper. Toss and mix through. You then squeeze in the citrus juices and mix all together again and toss.
• 4. Place in a serving bowl and everyone have a nice Conch Salad. This will serve 4-6 guests. ENJOY

SCUNGILLI SALAD

Steps:

• Drain the scungilli and rinse under cold water.
• Sliced in bite-size pieces (if not already sliced).
• Toss sliced scungilli, celery, olives, garlic, salt and peppers.
• Mix together oil, lemon juice, lemon zest, salt, pepper cilanto and parsley.
• Add to scungilli mixture.
• Add bite size shrimp, if desired.
• Refrigerate and marinate for at least 30 minutes (or longer).
• Serve on a bed of lettuce.

BAHAMIAN CONCH/SCUNGILLI SALAD

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.