Bahamian Conch Salad
Monday, 26 May 2008
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.
At a glance
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.