CONCH SALAD RECIPES

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CONCH SALAD RECIPE | MYRECIPES



Conch Salad Recipe | MyRecipes image

Conch is a giant sea snail whose knobbed, flaring, pink-white shell has been a symbol of the Bahamas for centuries. This salad features seviche, or conch that has been "cooked" by the acidity of citrus juices. If you live in a large city with a West Indian population, you may be able to find conch at your local fish market; however, cooked bay scallops make a great stand-in.

Provided by MyRecipes

Yield 5 servings (serving size: 1 cup)

Number Of Ingredients 11

1 pound uncooked conch or bay scallops
2 teaspoons olive oil
1?½ cups chopped tomato
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
? cup fresh orange juice
? cup fresh lime juice
1?½ teaspoons minced Scotch bonnet or habanero pepper
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Place the conch between 2 sheets of heavy-duty plastic wrap, and pound to a 1/2-inch thickness using a meat mallet or rolling pin. Cut conch into 1/4-inch-wide strips. (If using scallops, heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 5 minutes, and drain.)
  • Combine conch or scallops and the remaining ingredients in a large bowl; cover and chill for at least 1 hour.

Nutrition Facts : Calories 157 calories, CarbohydrateContent 16.4 g, CholesterolContent 30 mg, FatContent 3 g, FiberContent 2.8 g, ProteinContent 17.1 g, SaturatedFatContent 0.4 g, SodiumContent 560 mg

CONCH SALAD RECIPE RECIPE | EPICURIOUS



Conch Salad Recipe Recipe | Epicurious 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

Yield Serves 4 as an appetizer

Number Of Ingredients 14

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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