Conch Salad

5.0
(2)
1 Review
2 Photos

My twist on a favorite Bahamian-style dish, served cold.

Submitted by Carl B
Published on July 10, 2019
Prep Time:
20 mins
Additional Time:
3 hrs
Total Time:
3 hrs 20 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts

Ingredients

  • 1 pound fresh conch

  • 1 ¼ cups lemon juice, divided

  • 1 cup diced tomatoes

  • ½ cup diced onion

  • ½ cup diced green bell pepper

  • ½ cup diced cucumber

  • ¼ teaspoon seasoning blend (such as Badia® Complete Seasoning®), or to taste

  • 1 pinch seasoned salt, or to taste

  • 2 cups tomato juice

  • ¼ cup lime juice

  • ¼ cup vinegar

  • 1 dash hot sauce, or to taste

Directions

  1. Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.

  2. Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.

  3. Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.

Editor's Note:

Nutrition data for this recipe includes the full amount of lemon juice. The actual amount of lemon juice consumed will vary.

Nutrition Facts (per serving)

111 Calories
0g Fat
14g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 111
% Daily Value *
Total Fat 0g 0%
Cholesterol 37mg 12%
Sodium 320mg 14%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 15g 29%
Vitamin C 45mg 50%
Calcium 50mg 4%
Iron 3mg 18%
Potassium 491mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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