Entree: Turks and Caicos Islands – Conch Salad (Fresh diced conch marinated in citrus with vegetables and herbs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 45 min

Total 55 min

Ingredients

- 1 lb (454 g) fresh conch meat, cleaned and diced small
- 1 cup (240 ml) fresh lime juice (about 6–8 limes)
- 1 medium tomato, seeded and diced
- 1 small cucumber, peeled and diced
- 1/2 medium red onion, finely chopped
- 1 small green bell pepper, diced
- 1 small scotch bonnet or habanero, seeds removed and finely minced (optional)
- 2 tbsp (30 ml) olive oil
- 1/2 cup (8 g) chopped fresh cilantro
- Salt to taste
- Freshly ground black pepper to taste
- Lettuce leaves for serving (optional)

Instructions

1. Tenderize the conch by slicing thinly or lightly pounding to break down fibers, then dice into small pieces for easier marination and eating.
2. Place diced conch in a nonreactive bowl and pour the lime juice over it, ensuring the meat is fully submerged. Cover and refrigerate until the conch turns opaque and firms slightly, about 30–45 minutes; this "cooks" the conch.
3. Drain most of the lime juice from the marinated conch, leaving a little for flavor. Add the diced tomato, cucumber, red onion, bell pepper, and minced scotch bonnet if using.
4. Drizzle the olive oil over the salad, add chopped cilantro, and season with salt and pepper. Toss gently to combine and taste, adjusting seasoning as needed.
5. Chill briefly if desired, then serve cold on lettuce leaves or with crackers or bread. Best eaten the day prepared.