Conch Salad has been one of my favorites since the first time I visited the Bahamas. A local friend down there taught me how to make it so every time we go down I send the kids out Conch hunting in the bay and they bring back a dozen or so and I make this salad. Conch is illegal to catch in the states but you can buy it in the keys, but it's just not the same fresh white meat that you get in the Islands. So the next time you are in a restaurant that serves it or you get to the Islands, give this a try. You'll love it.
3 Pounds conch, skinned, finely diced (cooked diced lobster may be used instead)
2 Scotch bonnet peppers, finely chopped (Habanero peppers will work also)
2 Celery ribs, finely chopped
1 Medium red onion, finely chopped
2 Green peppers, finely chopped
1 Small cucumber, peeled and finely diced
2 Firm, ripe tomatoes, finely diced
1/2 Cup fresh lime juice or lemon juice
1/4 Cup Sour Orange juice
Salt to taste.
Cooking Method:
The conch has to be prepared by using two large bowls of salt water.
1. Wash conch thoroughly in first bowl.
2. Dice finely and put into second bowl to soak for about 30 minutes; drain.
3. Combine all ingredients in medium mixing bowl. Allow mixture to marinate 30 minutes to 1 hour in refrigerator. Serve cold on lettuce leaves.
