How to make Conch Salad

Published on December 15th 2021 by Rachael Ottier Hart.
Last updated on April 22nd 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Conch Salad in small bowls with drinks on the background

If you are a regular to Classic Bakes, you will know we love to explore all the ways Conch can be prepared. We have shared Roti and Conch Meat or Traditional Bahamian Conch Fritters. So here we are again with another Bahamian favorite Conch Salad. This dish is similar to ceviche, where we will prepare raw Conch with fresh seasonings and a citrus juice infusion. While some people may be skeptical about eating raw seafood, it’s not wholly raw when designed this way. The conch is cooked by the acid content in the citrus juice mixture, making it safe and delicious to eat. For those who have never tried raw seafood, we invite you to try this recipe for Conch Salad. Your food adventure awaits, so let’s get to cooking!

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Time & Serves

Prep Time
15 mins
Cook Time
1 mins
Total Time
16 mins
Serves
5

Ingredients

  • 12 ounces Conch Meat

  • 2 large Tomato - diced

  • 1 small Red Onion - diced

  • 2 cloves Garlic - minced

  • 1 tablespoon Ginger - minced

  • 2 Bell Peppers - diced

  • 1 small Cucumber - diced

  • 1 tablespoon fresh Cilantro - minced

  • 2  Lime Juice - fresh

  • 1/4 cup Bitter (Seville) Orange juice - fresh

  • 1/2 teaspoon Old Bay Seasoning

Spicy Option
  • 1 Scotch Bonnet Pepper - minced

Instructions

Prepare the Conch meat by first cleaning it off any shell or debris and then using a meat mallet or rolling pin. Beat the meat until it’s soft and tender, then chop it into bite-sized pieces.

Place the Conch into a glass or ceramic bowl, add in all the other ingredients, then toss everything together, making sure to combine thoroughly.

Let the mixture marinate for at least 1 hour or overnight for more depth of flavor.

Served chilled in salad bowls.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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seafood salad, conch salad recipe, how to make, tropical conch salad, best

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart