- 1-2 Medium sized conchs
- 1 Bell Pepper
- 1 Medium Onion
- 1 Medium Tomato
- 1/3C Key Lime Juice (or regular Lime Juice)
- Hot Peppers, to your taste
If you have a local fish market, see if they sell the Conch meat. If they do then it’s already cleaned and there is nothing to do but dice it and the vegetables. The size of the dice is up to you. Place in a big bowel with the lime juice, salt and pepper. You can add as much hot pepper as you like. I use a pepper my family calls a Rooster Spur* it’s fairly hot and I like my Conch Salad spicy. One optional ingredient, the Bahamians like to add Orange Juice, I like it both ways.
Let the salad sit. The longer it sits the more the ingredients will absorb the lime juice and the better it will taste, oh and the hotter it will get from the peppers.
My family loves Conch Salad. Every time we went out fishing we would pick up a few to take back. It was something we always made after a day of fishing or on special occasions. It’s no longer legal to take conchs from the waters here in the US. Any conch meat you get will most likely have come from the Bahamas where they seem to grow like crazy (this was told to me by a Bahamian last time I was in Nassau).
One last thing. A word on nutrition, these guys are high in cholesterol. So eat accordingly.
Have a variation on this recipe? Please let me know I’d love to see it.
*I’m not sure what the real name is but I believe the pepper is in the cayenne, fresno, mirasol or rocotillo pepper family.