Bahamanian Conch Salad

Method:

If you’ve managed to source a fresh conch, the first thing you’ll need to do is clean it. Fresh conch usually has some tough parts you’ll want to remove, like the dark outer skin. Once cleaned, chop the conch into small, bite-sized pieces. Use a sharp knife and try to cut the pieces evenly so they absorb the flavours of the salad equally.

Evenly dice the tomato, cucumber, bell peppers, and red onion. Keep the pieces fairly small so they blend well with the conch and provide a nice crunch with every bite.

In a small bowl, combine the citrus juices then season with a pinch of salt. The lemon and lime juices are essential as it's the acidity in these that will cure the conch meats.

In a large mixing bowl, toss the chopped conch meat with the diced vegetables. Pour over citrus juice, making sure everything is evenly coated. Give it a good toss to mix, making sure the citrus juice is fully absorbed by the conch.

Season your salad with salt and black pepper to taste. If you’re a coriander fan, chop some fresh cilantro and toss it in—it gives the salad an extra layer of flavour. Cover the bowl and set aside in your refrigerator for at least 20 minutes to let the conch cure and to allow the flavours to meld together.

Serve in a chilled bowl with wedges of lime to accompany.

Bahamanian Conch Salad

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