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My review
Conch Salad
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Carl B
"My twist on a favorite Bahamian-style dish, served cold."
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Ingredients
3 h 20 m servings 111Original recipe yields 8 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
- 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.
Footnotes
- Editor's Note:
- Nutrition data for this recipe includes the full amount of lemon juice. The actual amount of lemon juice consumed will vary.