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Bahamian Conch Salad Recipe
A Bahamian food classic, this Conch Salad recipe is made with raw seafood and veggies, and is perfect to serve chilled with your favorite Caribbean dishes!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Appetizer, Salad, Side Dish
Cuisine:
Bahamian, Caribbean
Servings:
10
servings
Calories:
67
kcal
Author:
Sommer Collier
Ingredients
1
pound
conch meat
tenderized or steaks
1
cup
diced tomato
1
cup
diced green bell pepper
1
cup
diced red bell pepper
¾
cup
diced sweet onion
1
habanero pepper
seeded and minced (or HALF for mild)
1
juicy orange
juiced
2
juicy limes
juiced
Salt and pepper
US Customary
-
Metric
Instructions
Set out a large mixing bowl.
Chop the conch meat into even ¼ inch cubes. Place in the bowl.
Chop all the fresh produce and place in the bowl. *If you are sensitive to spicy heat, use only a quarter or half of the habanero.
Juice the orange and limes. Pour the juice over the salad.
Then generously salt and pepper. Toss to coat. Taste, then add more salt and pepper as needed.
Chill until ready to serve.
Notes
Conch salad is a raw seafood dish. Keep it chilled until ready to serve.
Nutrition
Serving:
0.5
cup
|
Calories:
67
kcal
|
Carbohydrates:
7
g
|
Protein:
8
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
23
mg
|
Sodium:
37
mg
|
Potassium:
331
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
641
IU
|
Vitamin C:
46
mg
|
Calcium:
27
mg
|
Iron:
2
mg