Conch Salad / Conch Ceviche
Conch Salad or Conch Ceviche is a popular method to consume conch as a salad, similar to a ceviche dish. The Conch salad is not strictly speaking a raw dish. Conch salad is a combination of green peppers, cucumbers, celery, and tomatoes. And the acid in the citrus is thought to have "cooked" the conch meat. The nutrition for this recipe contains the full amount of lemon juice. The actual amount of lemon juice consumed, on the other hand, will vary. Conch Salad is a refreshing, crisp, tangy, and brilliant raw seafood meal that tourists look forward to tasting every time they visit the Bahamas.
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, 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
How to make Conch Salad/Conch Ceviche:
- Using a meat mallet, tenderize the conch
- Cut into bite-sized pieces
- Soak conch for at least 2 hours, preferably overnight, in 1 cup lemon juice
- Remove the conch from the lemon juice and place it in a basin.
- Mix in the tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt
- Place the conch mixture in a jar
- Mix in the remaining 1/4 cup lemon juice, tomato liquid, and lime juice
- Mix in the vinegar and spicy sauce
- Refrigerate for 1 hour, or until flavors meld and enjoy it.
