Conch Salad Recipe
Serves 8
The hardest part of making this tasty dish is preparing the conch. Crisp fresh veggies, citrus and some spices complete this Caribbean classic. A Look below the recipe for notes on cleaning and preparing conch meat.
Ingredients
- 1 lb. Conch Meat
- 1 lg. onion, chopped
- 1 lg. Green Pepper, chopped
- 2 stalks celery, chopped
- 1 Sm cucumber, peeled and chopped
- 2 lg. tomatoes, chopped
- 2 oz. Lime Juice
- 2 oz. Vinegar
- 1 TB Worcestershire Sauce
- ½ tsp salt
- ½ tsp black pepper
- Hot Sauce to taste
Instructions
- Chop conch meat into small pieces (1/8” or smaller), combine all ingredient and stir well. Refrigerate for at least 6 hours before serving. Can be kept refrigerated for up to 4 days.
Notes
- •If the outer skin is still attached start at the black claw and trim away all the outer covering and membranes from the underside until you are only left with clean white and gray meat.
- •If you buy conch from a fish market; have the fish vendor run the meat through the tenderizer 2 or 3 times, unless you’re making conch salads, then you just want to chop the meat into tiny pieces.
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