Conch Salad Cocktail Recipes

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.

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.

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.

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.