Conch Salad Recipe
This vibrant Conch Salad combines tender conch, citrus juices, fresh vegetables, and a touch of spice for a refreshing, flavorful dish inspired by Bahamian cuisine.
8 Servings
Ingredients
- 1 pound fresh conch tenderized and diced
- 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
- 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
Instructions
Prepare the Conch
- Begin by tenderizing the conch using a meat mallet to ensure it achieves the desired texture. Dice the conch into bite-sized pieces and transfer them to a glass bowl. Add 1 cup of lemon juice, ensuring the conch is fully immersed. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to tenderize and infuse flavor.
Drain and Combine Ingredients
- After marination, drain and discard the lemon juice. Place the conch in a separate bowl and add the diced tomatoes, onions, green bell peppers, and cucumbers. Sprinkle with the seasoning blend and a pinch of seasoned salt, then mix thoroughly to evenly distribute the ingredients.
Prepare the Dressing
- In a separate bowl, combine the tomato juice, the remaining ¼ cup of lemon juice, lime juice, vinegar, and hot sauce. Whisk the mixture until fully combined.
Assemble the Salad
- Pour the dressing over the conch and vegetable mixture. Stir gently to ensure all components are well-coated.
Chill and Serve
- Transfer the salad to a container with a lid, cover, and refrigerate for 1 hour to allow the flavors to meld. Serve cold as a refreshing appetizer or side dish.
Notes
To make this recipe gluten-free, ensure all ingredients used, including the seasoning blend, tomato juice, and hot sauce, are certified gluten-free. Always check product labels to confirm.