Conch Salad Man Recipes

CONCH SALAD, MAN!

Conch Salad, Man! image

Chef Norman Van Aken's Key West-inspired recipe for conch salad made with finely diced conch, tomatoes, red onions, Scotch bonnets, bell peppers, celery, citrus juices and herbs.

Provided by Norman Van Aken

Categories Salad Shellfish Vegetable Appetizer Dinner Seafood Bell Pepper Jalapeño Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4 as an appetizer

Number Of Ingredients 14

Ingredients

1 pound cleaned fresh conch, diced
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 jalapeño pepper, stemmed, seeded and minced
2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon chopped fresh cilantro leaves
1/2 European (hothouse) cucumber, peeled and minced
1/2 yellow bell pepper, minced
1/2 red bell pepper, minced
1/4 red onion, minced
1/2 cup diced fresh tomato
1/4 ripe Florida avocado, diced, or 1/2 ripe Haas avocado (optional)

Steps:

Combine all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerate for at least 2 hours to allow the flavors to develop.
To serve, fold in the tomato and avocado. Transfer to 4 chilled glasses or serving bowls.

CONCH SALAD

Conch Salad image

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

Provided by Carl B

Categories Salad Seafood Salad Recipes

Time 3h20m

Yield 8

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 13.5 g, Cholesterol 36.9 mg, Fat 0.3 g, Fiber 1.1 g, Protein 14.6 g, Sodium 319.5 mg, Sugar 4.6 g

ERNEST HEMINGWAYS CONCH (MUSSEL) SALAD

Ernest Hemingways Conch (Mussel) Salad image

The island Bimini in the Bahamas is proud of a certain famous fisherman. Around here, Ernest Hemingway caught the Blue Marlin, which inspired him to write about the large fish in his bestseller "The Old Man And The Sea". A rumour says that this mussel salad was one of the favourite meals of the Nobel prize-winner. Be careful - this salad is spicy and makes you very thirsty. Posted for ZWT5, taken from "Dine Around The World". Preparation time does not include chilling time (around an hour).

Provided by Karen Elizabeth

Categories Mussels

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

48 large bearded mussels
3 tablespoons oil
2 onions
1 tomatoes
6 red chilies
2 tablespoons lime juice
salt
cayenne pepper
1 teaspoon brown sugar

Steps:

Cook bearded mussels. (The mussels are gently steamed until they open.).
Scoop out meat from shells and place in glass bowl.
Sauce:.
Heat oil, braise finely chopped onions and diced tomato for 6 - 8 minutes.
Core and seed chillies, and add, with the lime juice, spices and sugar, to the vegetables.
Bring to quick boil, then stew over low heat for 30 minutes.
If necessary, add some diluted lime juice.
Allow sauce to cool when ready, pour over mussels and chill in fridge for one hour.
Place glass bowl in larger dish filled with ice cubes, and serve with crispy white bread.

Nutrition Facts : Calories 358.5, Fat 16, SaturatedFat 2.4, Cholesterol 67.2, Sodium 696.3, Carbohydrate 23.3, Fiber 2.2, Sugar 8, Protein 30.6

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