Goldies Conch Salad Recipes

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CONCH SALAD

My twist on a favorite Bahamian-style dish, served cold.

Provided by Carl B

Categories     Salad     Seafood Salad Recipes

Time 3h20m

Yield 8

Number Of Ingredients 12



Conch Salad image

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.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 13.5 g, Cholesterol 36.9 mg, Fat 0.3 g, Fiber 1.1 g, Protein 14.6 g, Sodium 319.5 mg, Sugar 4.6 g

1 pound fresh conch
1 ¼ cups lemon juice, divided
1 cup diced tomatoes
½ cup diced onion
½ cup diced green bell pepper
½ cup diced cucumber
¼ teaspoon seasoning blend (such as Badia® Complete Seasoning®), or to taste
1 pinch seasoned salt, or to taste
2 cups tomato juice
¼ cup lime juice
¼ cup vinegar
1 dash hot sauce, or to taste

GOLDIE'S CONCH SALAD

This delicious conch salad recipe is courtesy of Richie Evans from Goldie's King of Conchs.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8



Goldie's Conch Salad image

Steps:

  • Place bell pepper, onion, tomatoes, and conch on a large cutting board; add scotch bonnet pepper as desired. Mix salad together using your hands.
  • Divide salad evenly between two plates and drizzle over lime and orange juice; serve immediately.

1/4 green bell pepper, seeded and chopped
1/4 white onion, chopped
2 red tomatoes, ripe but still firm, seeded and chopped
1 green tomato, seeded and chopped
1/2 pound fresh conch, cut into 1/4-inch pieces
1 scotch bonnet pepper, finely chopped
Juice of 2 limes
Juice of 1 orange

CONCH SALAD, MAN!

Chef Norman Van Aken's Key West-inspired recipe for conch salad made with finely diced conch, tomatoes, red onions, Scotch bonnets, bell peppers, celery, citrus juices and herbs.

Provided by Norman Van Aken

Categories     Salad     Shellfish     Vegetable     Appetizer     Dinner     Seafood     Bell Pepper     Jalapeño     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 as an appetizer

Number Of Ingredients 14



Conch Salad, Man! image

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.

1 pound cleaned fresh conch, diced
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 jalapeño pepper, stemmed, seeded and minced
2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon chopped fresh cilantro leaves
1/2 European (hothouse) cucumber, peeled and minced
1/2 yellow bell pepper, minced
1/2 red bell pepper, minced
1/4 red onion, minced
1/2 cup diced fresh tomato
1/4 ripe Florida avocado, diced, or 1/2 ripe Haas avocado (optional)

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