Best Scungilli Salad Recipes

CONCH SALAD

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.

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.

BEST SCUNGILLI SALAD

Steps:

• OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).
• Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
• Refrigerate for 30 minutes to let the flavors meld and enjoy!

SCUNGILLI SALAD

Steps:

• 1. Open and rinse the scungilli,place in a bowl. Add all of the ingredients,mix well and refrigerate for one hour before serving. Serve on a leaf or two of soft leaf lettuce like red leaf or Boston and a lemon wedge. Enjoy!! :)

SNAIL SALAD

Steps:

• Place the scungilli in a stockpot and cover completely with cold water. Bring to a boil over high heat and reduce to a steady simmer.
• Cook the scungilli until it can be fairly easily pierced with a knife, about 45 minutes to an hour.
• Drain and allow to cool enough to handle. If necessary, clean as described in the recipe notes below.
• Slice the cooled, cleaned scungilli as thinly as possible and place in a medium bowl.
• Add the celery and onion.
• Combine the remaining ingredients in a separate bowl, add to scungilli, celery and onion mixture and toss to coat well.
• Taste and adjust the salt and pepper, if necessary.
• Either serve at room temperature or chill a minimum of one hour before serving.
• This recipe can be made a day in advance.

CALAMARI, SCUNGILI AND SHRIMP SALAD

Steps:

• In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
• In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.
• In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine.