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Bahamian Conch Salad

Monday, 26 May 2008

Description

Fresh conchs are best, of course, but frozen conchs can be substituted. Serve over spinach or romaine lettuce or in a avocado half or a tomato star.

Ingredients

At a glance
Cuisine
Vegetarian
Caribbean
Ingredient
Seafood
Heat Level
5
Chile
Habanero
Meal/Course
Appetizer/Hors d'oeuvre
Side Dish
Serves
8

  • 4 large conchs, washed, pounded thoroughly, and cut into ¼-inch cubes

  • Salt to taste

  • 1/3 cup freshly squeezed lime juice, Key lime preferred

  • 1/3 cup freshly squeezed lemon juice

  • 1 or more goat peppers (habaneros), seeds and stems removed, crushed in a mortar

  • ½ cup finely diced celery

  • 1/4 cup finely diced green bell pepper

  • 1/4 cup finely diced red bell pepper

  • ½ cup finely diced red onion

  • 1 cup finely diced ripe tomatoes

  • Lime juice as a garnish

  • Minced goat peppers as a garnish

Methods/steps

Place the conch in a large bowl and sprinkle with the salt.

Mix the lime and lemon juices together in a small bowl. Add the crushed goat pepper to the juices and pour over the conch. Add the celery, bell peppers, onion, and tomatoes and mix gently with a wooden spoon.

Serve over greens or in a avocado half or tomato star with extra lime juice and goat peppers if desired.

 

 

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