Conch Salad
A raw, citrus-cured conch dish that emerged in the 19th-century Bahamas among fishermen who prepared their catch on the spot, using lime juice and Scotch bonnet peppers as a natural preservative rather than any cooking. The Turks and Caicos Islands lean on Bahamian cuisine more than any other outside influence, and conch salad crossed over fully into local tradition as a result, sold fresh off boats and at roadside conch shacks across both nations today. Unlike the fried, breaded preparation of cracked conch, this one is genuinely raw throughout, the citrus juice only 'cooking' the meat the way ceviche does, and the conch must be diced small and pounded briefly first, since it turns rubbery and tough if left in large chunks.
⚠ Contains: Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g conch meat, cleaned and diced small
- Juice of 4-5 limes
- 1 orange, juiced
- 1 tomato, diced
- 1/2 red onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 Scotch bonnet chile, minced
- Salt and black pepper
Steps
- Pound the diced conch briefly to tenderize it, then dice it small.
- Combine the conch with the lime and orange juice in a bowl.
- Add the tomato, onion, bell peppers, and Scotch bonnet chile.
- Season with salt and pepper and toss well.
- Let sit 10-15 minutes so the citrus cures the conch, then serve chilled.