Conch Salad

Raw conch cured in citrus with peppers and onion.

Ingredients

• 700 g Conch
• ¾ cup Lime juice
• ½ cup Orange juice
• 1 Onion
• 2 Bell peppers
• 2 Tomatoes
• 1 Goat pepper
• 1 stalk Celery
• 2 tsp Salt

Method

1. Tenderise the conch — Pound the conch well, then dice it small — untenderised conch is unpleasantly tough.
2. Cut the vegetables — Dice the onion, peppers, tomato and celery to the same small size as the conch.
3. Cure — Combine everything with the lime and orange juice and salt.
4. Rest briefly — Leave 15 minutes — the citrus firms the conch without turning it chalky.
5. Conch Salad is ready — Serve immediately, very cold.

More Bahamas recipes

• Cracked Conch