Learn how to make this amazing Bahamian style conch salad which consists of a combination of conch meat, bell peppers, onion, pepper freshly squeezed juice and tomatoes.
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I am extremely excited to share my first Bahamian recipe on my website. This isn't just any recipe but a conch recipe.
Conch salad to be precise, so if you're looking for an island style salad that is light, refreshing, flavoursome and zesty at the same time then try this conch salad.
A Bahamian seafood salad that is bursting with citrus, sweet peppers with a slight kick to it.
This salad is perfect for anyone who is looking for a healthy light lunch or an appetiser with a Caribbean twist to it!
One bite of this salad and it automatically transport you to the beautiful shores of the Caribbean.
What is conch?
Conch which is pronounced "Konk" (known as Lambi in Haiti) is a common name for a number of medium to larger sized sea snails.
These sea snails are found in the warm tropical waters of the Caribbean and certain parts of the Gulf of Mexico.
In respect to Caribbean cooking, the edible meat from a queen conch which is known as a Lobatus Gigas is the most popular variety.
The meat is prepared in a number of ways including burgers, chowders, gumbos, stews, curries and of course salad which is eaten in its raw state.
The taste is sweet, firm yet chewy in texture like squid/calamari with a brine taste to it. Unlike other seafood it doesn't have a strong taste of fish
The appearance is white to off white with a pinkish tint in colour.
Making the salad
There are a few things which I would like to point out first of all. Conch salad is traditionally made with raw conch.
As with all raw meat it is crucial that you purchase your conch from a reputable seller especially if this is your first time preparing this salad.
As I live in the dispora I don't have access to fresh conch so my only alternative was to use frozen conch (which is extremely expensive) because it is virtually impossible to find fresh conch where I am.
The conch will need to be thawed out, if the skin is still intact, the easiest way to remove and expose the white flesh is to slice it off because it will be tough (you can tenderise it with a meat mallet) then wash it off before thoroughly preparing it.
Another ingredient that you may find in conch salad is a goat pepper. This particular pepper is native to the Bahamas and is orange in colour, fruity with a quirky shape.
It does look like a scotch bonnet pepper and it is a spicy chilli but make no mistake it is not the same.
Unfortunately not having access the goat pepper means using a substitute such as scotch bonnet pepper as it is closely related.
Aside from being mindful of the above the recipe is very straight forward and only requires chopping up the ingredients, mixing them together, drizzling the citrus over the salad and seasoning it with pink salt.
Ingredients you will need
- Conch meat - This is the star of the show. If possible make sure the conch meat is fresh and purchased from a reliable source.
- Bell peppers - Typically red and green bell peppers are commonly used however, you can use any colour pepper.
- Tomatoes - Use fresh chopped tomato.
- Onion - Chopped yellow onions are needed for this salad.
- Goat pepper - An orange fiery pepper that is native to the Bahamas.
- Orange/lime juice - For a zesty tangy flavour which also helps to "pickle" the salad.
- Pink salt - To ehance the taste.
The steps
- Start by using a chopping board and a knife to slice the orange and limes in half then set aside.
- Place the conch on a chopping board and chop the conch into small pieces then set aside in a small bowl.
- Chop the pepper finely, remember to leave out the membrane which is where the heat is if you don't want a spicy salad and use the skin only then set aside.
- Use a juice extractor to squeeze the juice from the orange and the lime discard the leftover fruit and seeds and reserve the juice.
- Place the chopped red bell pepper, green bell pepper and tomatoes in a medium sized bowl.
- Add the onion along with the finely chopped pepper.
- Add the conch meat.
- Drizzle the juice all over the conch and vegetables and add the pink salt.
- Use a large spoon to fold and combine everything together.
- Do a test taste and add more salt if needed.
- Refrigerate and serve accordingly.
Notes and tips
- I cannot stress the importance of sourcing fresh conch from a reputable supplier. to avoid foodbourne illness.
- Outside of the Caribbean, depending on where you live you may find it difficult to find fresh conch and may need to use frozen conch instead.
- For those of you who are in the UK, Exotic Express online supply frozen conch, albeit it is very very expensive but worth it.
- Conch meat is served raw in the salad however, the citrus (lime/orange) "pickles" the conch which acts like a preservative and inhibits bacterial growth.
- It is best to consume the salad immediately however any leftovers can be refrigerated and must be eaten within 24 hours.
- There's not really a direct substitute for conch however, calamari and scallops are an alternative.
- If you don't care for a spicy salad only use the skin and omit the membrane that's where the heat is.
- If you cannot get hold of goat pepper then use a scotch bonnet pepper instead preferably an orange one.
More seafood recipes to try
- Escovitch Shrimp
- Cajun Shrimp with Zucchini Noodles
- Crab Curry Recipe (Curry Crab)
- Caribbean Baked Fish
- Saltfish Turn Cornmeal
- Prawn and Mango Salad
- Okra and Saltfish
- Saltfish Buljol
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Bahamian Conch Salad Recipe
Ingredients
- 1 medium orange
- 2 limes
- 1 lb conch meat
- 1 goat pepper
- 1 large red bell pepper chopped
- 1 large green bell pepper chopped
- ½ medium onion chopped
- 2 medium tomatoes chopped
- 1 teaspoon pink salt or to taste
Instructions
- Start by using a chopping board and a knife to slice the orange and limes in half then set aside.
- Place the conch on a chopping board and chop the conch into small pieces then set aside in a small bowl.
- Chop the pepper finely, remember to leave out the membrane which is where the heat is if you don't want a spicy salad and use the skin only then set aside.
- Use a juice extractor to squeeze the juice from the orange and the lime discard the leftover fruit and seeds and reserve the juice.
- Place the chopped red bell pepper, green bell pepper and tomatoes in a medium sized bowl.
- Add the onion along with the finely chopped pepper.
- Add the conch meat.
- Drizzle the juice all over the conch and vegetables and add the pink salt.
- Use a large spoon to fold and combine everything together.
- Do a test taste and add more salt if needed.
- Refrigerate and serve accordingly.
Notes
-
- I cannot stress the importance of sourcing fresh conch from a reputable supplier. to avoid foodbourne illness.
-
- Outside of the Caribbean, depending on where you live you may find it difficult to find fresh conch and may need to use frozen conch instead.
-
- For those of you who are in the UK, Exotic Express online supply frozen conch, albeit it is very very expensive but worth it.
-
- Conch meat is served raw in the salad however, the citrus (lime/orange) "pickles" the conch which acts like a preservative and inhibits bacterial growth.
-
- It is best to consume the salad immediately however any leftovers can be refrigerated and must be eaten within 24 hours.
-
- There's not really a direct substitute for conch however, calamari and scallops are an alternative.
-
- If you don't care for a spicy salad only use the skin and omit the membrane that's where the heat is.
- If you cannot get hold of goat pepper then use a scotch bonnet pepper instead preferably an orange one.
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