CONCH SALAD
I'm not surprised that everyone doesn't know what conch is. Even though I didnt grow up in the Bahamas, I did grow up in Miami where conch is abundant, expensive, and very popular.
So to give a little background on the dish. It is a bahamian dish. It consists of a raw shellfish called conch, some vegetables, and a lemon/lime dressing that sort of cooks the shellfish..
I did not take pictures of the complete process meaning step by step. But I will make sure I do that going forward.
Warning: in no recipe do I do exact measurements so I state the approximation of what I believe I used...
WHAT YOU'LL NEED:
1 1/2 pound of conch cleaned and tenderized (I tenderize mine with a mallot)
2 tomatoes
2 cucumbers
1 red onion (optional because I'm not a fan of onions)
2 oranges (the juice)
3 lemons (the juice)
3 limes (the juice)
1 can of Clamato
Parsley and cilantro (fresh)
Hot sauce (depends on how spicy you like it)
2 tspns of seasoned salt
3 tspns of cracked black pepper
1 half of a jalapeño pepper deveined and chopped small
2 tomatoes
2 cucumbers
1 red onion (optional because I'm not a fan of onions)
2 oranges (the juice)
3 lemons (the juice)
3 limes (the juice)
1 can of Clamato
Parsley and cilantro (fresh)
Hot sauce (depends on how spicy you like it)
2 tspns of seasoned salt
3 tspns of cracked black pepper
1 half of a jalapeño pepper deveined and chopped small
DIRECTIONS:
Chop your onions, jalapeño,tomatoe, and cucumber and mix.
Chop your tenderized conch in 1 inch cubes or pieces. Season it with salt and pepper.
Mix conch with vegetables and parsley and cilantro.
Add the juice of lemons, limes and oranges. Add can of clamato. Add seasonings and add hot sauce to taste.
Mix everything together. Check spices and make sure they're to your liking. Adjust if necessary.
Refrigerate for 2 hrs.
Serve cold....
I usually eat mine in a bowl but if you want to present it beautifully, serve on a bed of iceberg lettuce.
Voila!!!!
