Conch Salad Recipes

BAHAMIAN CONCH SALAD

BAHAMIAN CONCH SALAD image

This recipe is a dish everyone and their Grandparents eat in the bahamas. Conch is very good to eat, it strengthens your back, puts a little pep in your Husbands step and can be cooked many different ways. It can be grilled, scorched, blackened, deep fried, curried, simmered, broil/boil, stewed and as a raw salad. Bear in mind...

Provided by Alisa Wood

Time 25m

Number Of Ingredients 8

Ingredients

1 large onion cut and diced
1 each medium bellpeppers, red and green in small dices
2 1/2 medium lime, lemon and 1 orange, all peeled & squeezed
3 large conchs (cleaned,tenderized and washed
3 dash(es) salt and blackpepper
2 sprig(s) cayenne pepper chopped
1 oz fruit of your choice specified optional
2 medium tomatoes for salad diced up medium

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

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

CONCH SALAD

Conch Salad image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

Ingredients

8 conch
2 tablespoons chopped onion
2 tablespoons chopped green pepper
2 tablespoons chopped celery
1 tablespoons fresh lime juice
2 tablespoons chopped sweet gherkin pickles
1/2 cup vinaigrette dressing
1/2 tablespoon freshly ground black pepper, plus more for seasoning
1/2 tablespoon kosher salt, plus more for seasoning
1 tablespoon chopped fresh parsley
Lettuce leaves, for serving

Steps:

Put the conch in a pressure cooker covered with water and cook until tender, check the manufacturer's instructions for time. Remove the conch from the cooker and let cool completely.
Dice the conch into small cubes then put the diced conch and remaining ingredients, except lettuce, in a medium bowl. Toss until completely mixed. Season with additional salt and pepper, if necessary. Cover and refrigerate until ready to serve. Before serving, toss again. Place lettuce on a platter and top with conch salad.

CONCH SALAD, MAN!

Conch Salad, Man! image

Chef Norman Van Aken's Key West-inspired recipe for conch salad made with finely diced conch, tomatoes, red onions, Scotch bonnets, bell peppers, celery, citrus juices and herbs.

Provided by Norman Van Aken

Categories Salad Shellfish Vegetable Appetizer Dinner Seafood Bell Pepper Jalapeño Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4 as an appetizer

Number Of Ingredients 14

Ingredients

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.

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