CONCH SALAD, MAN!
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
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.
GOLDIE'S CONCH SALAD
This delicious conch salad recipe is courtesy of Richie Evans from Goldie's King of Conchs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Place bell pepper, onion, tomatoes, and conch on a large cutting board; add scotch bonnet pepper as desired. Mix salad together using your hands.
- Divide salad evenly between two plates and drizzle over lime and orange juice; serve immediately.
CONCH SALAD COCKTAIL
Provided by Kris Wessel
Categories Salad Pepper Shellfish Tomato Christmas Seafood Bell Pepper Jalapeño Cilantro Lime Juice
Yield Makes 10 to 12 servings
Number Of Ingredients 14
Steps:
- In a large bowl filled with cold water, thaw the conch. Drain the defrosted conch then chop the conch into roughly 1/2-inch pieces and transfer to a large bowl.
- In a small sauté pan over moderately high heat, heat the oil for 1 minute. Add the shallots and sauté, stirring constantly, until golden, 1 to 2 minutes. Let cool.
- When the oil is cool, drizzle over the conch. Add the tomatoes, bell pepper, jalapeño, parsley, cilantro, lime juice, vinegar, salt, black pepper, and cayenne pepper, and toss to combine. Cover and refrigerate at least 1 hour. DO AHEAD: The conch salad can be prepared ahead and stored, covered in the refrigerator, up to 1 day.
- To Serve:
- Serve the chilled conch salad in cocktail glasses or fruit dishes, with lime wedges and white crackers alongside.
CONCH SALAD
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the conch in a pressure cooker covered with water and cook until tender, check the manufacturer's instructions for time. Remove the conch from the cooker and let cool completely.
- Dice the conch into small cubes then put the diced conch and remaining ingredients, except lettuce, in a medium bowl. Toss until completely mixed. Season with additional salt and pepper, if necessary. Cover and refrigerate until ready to serve. Before serving, toss again. Place lettuce on a platter and top with conch salad.
CONCH SALAD
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
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
CONCH SALAD WITH LIME, AVOCADO AND CILANTRO
Steps:
- Preheat grill. In a heavy bottomed pot cook conch in water for 1 hour or until tender. Strain through a colander and let cool slightly. Rub cooked conch with 2 tablespoons olive oil and grill for 8 minutes or until slightly charred on the outside and allow to cool again. Afterward, slice conch into paper thin slices and return to a metal or non-reactive bowl and add additional ingredients and mix thoroughly. Serve chilled with avocado, sliced limes and cilantro sprigs.
BAHAMIAN CONCH/SCUNGILLI SALAD
Bright tangy & spicy with the delicate flavor of diced conch throughout. This refreshing summer salad involves a lot of chopping/dicing but it is so worth it. If conch is not available, canned whelk, scungilli, is acceptable. From Sandy Estabrook's Guide to the Abacos, Bahamas. Cook time is marinating time. Conch is relatively inexpensive here - shrimpers catch them in their nets & few folks know how delicious they are...sssh! I don't want the price to go up!
Provided by Busters friend
Categories < 4 Hours
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cut up conch into pea size pieces (1/4").
- Combine Conch and Onion with lime juice, red wine vinegar, Worchestershire sauce, salt, pepper & hot pepper to taste. Stir well.
- Let chill for 3-4 hours before adding the remaining vegetables.
- Add vegetables and stir again. Keep refrigerated.
- Conch Salad always tastes better the second day and keeps for 3 to 4.
Nutrition Facts : Calories 72.4, Fat 0.6, SaturatedFat 0.2, Cholesterol 22.1, Sodium 230.3, Carbohydrate 7.3, Fiber 1.5, Sugar 3.4, Protein 9.9
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