Conch salad brings the flavors of the Caribbean right to your kitchen! This raw seafood salad is refreshing and full of chopped conch meat, crunchy veggies, and bright and zesty orange and lime juice. Ready in 20 minutes, serve this light appetizer with corn chips, plantain chips, or alongside your favorite summer meal.

Homemade Bahamian conch salad is one of those dishes that will make you feel like you are on a vacation in the Caribbean. It's refreshingly bright, filled with fresh seafood, and has a slightly spicy flavor with a nice tang! Also try my frozen tuna steak in air fryer , baked pollock and air fryer frozen tilapia recipes.

If you never heard of conch salad, it's actually very similar to a ceviche. They both involve fresh seafood, crisp vegetables, and bright citrus juice. The main difference is that because we are using conch meat - or sea snail meat there's no need to marinate this dish before serving.

So it's a great option for parties or days when you want to make something quick to eat that doesn't take a whole lot of time to prepare.

You'll love how simple and low-effort this no-cook seafood salad is to make. The hardest part is chopping all the vegetables and conch meat, which literally only takes 15 minutes to complete. It's light and hearty and perfect for any warm day!

How to make Bahamian conch salad

Begin by cleaning the two raw conchs. Lay each conch flat on a sturdy cutting board and with a sharp knife, carefully trim off any dark or tough outer parts. Once they're cleaned, finely dice the conch meat into bite-sized pieces. This not only ensures easier consumption but also helps the conch absorb flavors better.

Next, you'll prepare the vegetables. Wash the tomato, bell pepper, and habanero pepper thoroughly. Dice the tomato, making sure to discard the seeds to prevent the salad from getting too watery (optional).

For the bell pepper, remove the seeds and inner white parts, then dice it finely. The onion should also be chopped finely to a similar size as the bell pepper, ensuring even flavor distribution.

The habanero pepper adds significant heat, so be careful while handling it. Consider wearing gloves for protection. Slice it open, remove the seeds for less heat, and finely mince.

The smaller the cut, the more evenly the heat will be spread throughout the salad. Adjust the amount of habanero according to your spice preference.

For the dressing, you'll use the juices of the lime and orange. To get more juice out of them, roll the lime and orange firmly on your countertop before slicing them open. Squeeze their juices into a separate bowl, making sure no seeds get mixed in.

In a large mixing bowl, combine the diced conch, tomato, bell pepper, onion, and habanero pepper. Pour over the citrus juices, which will not only flavor the salad but also "cook" the raw conch.

Season the mix with a pinch of salt, then adjust according to your taste. Thoroughly mix everything to ensure the conch and vegetables are well-coated in the citrus juices.

Cover your mixing bowl and let the salad marinate in the refrigerator for about 1-2 hours. This marination time allows the flavors to blend and the conch to "cook" in the citrus juice. Once marinated, give it one final stir. Taste and adjust the seasoning if needed before serving.

Your Bahamian Conch Salad is best enjoyed chilled, either as a standalone dish or as a complement to other meals. Remember, the conch's texture will change the longer it sits in the citrus juice, so adjust your marination time based on your preference.

Recipe ingredients

Conch. Raw conch meat chopped into small pieces. Conch is the meat of a sea snail native to the Caribbean. It's essential that you are using high-quality fresh meat for this recipe since this is a raw seafood dish.

Vegetables. Tomato, bell pepper, and onion are finely chopped and added to the salad for color and to give a nice refreshing crunchiness.

Habanero pepper. You can include the seeds in your salad too if you want it to be a bit spicier.

Lime and orange juice. Freshly squeezed and gives tropical zesty and sweet flavors to this seafood salad.

Salt. Season to taste.

What is conch

Conch is a type of large sea snail. It's entirely edible and has a unique taste with a slightly chewy and rubbery texture. It can be eaten raw or cooked. This unique seafood meat adds a lot of flavor to whatever you put it into.

Conch has a flavor very similar to shrimp so if you enjoy shrimp you might also enjoy this seafood salad.

Substitutions

Habanero peppers. Use scotch bonnet peppers, serrano peppers, or jalapeno peppers for a different flavor.

Conch meat. If you can't get your hands on fresh conch meat substitute with fresh chopped shrimp instead.

Variations

Use more hot peppers than this recipe calls for or add your favorite hot sauce if you want a spicer salad.

In addition to the green bell peppers, add a variety of colorful bell peppers or sweet peppers to this salad.

Include avocado, cucumber, or fresh herbs for even more flavor.

Frequently asked questions

Storage instructions

To store fresh Bahamian conch salad, place it in an airtight container to prevent moisture loss and contamination. Keep it in the coldest part of your refrigerator, preferably at the back, to maintain its freshness.

Consume within 1-2 days for optimal taste and safety. Avoid leaving the salad at room temperature for extended periods to prevent spoilage. You can also freeze conch salad, but the texture will change.

Expert notes and tips

1. Conch Preparation: Fresh conch can be a bit tough, so dicing it into smaller pieces helps in its "cooking" process with the citrus juice. Some chefs also give it a few light pounds with a meat mallet to tenderize it before dicing.
2. Heat Level: Habanero peppers are quite spicy. If you're sensitive to heat or serving guests who might be, consider using only a portion of the habanero, or even substituting with a milder pepper like jalapeño. Always remember to wash your hands immediately after handling spicy peppers or consider wearing gloves.
3. Serving Suggestions: Bahamian Conch Salad is often enjoyed with tortilla or plantain chips. It can also be served atop a bed of fresh greens for a more substantial salad.
4. Safety Precautions with Raw Conch: As always with raw seafood, it's crucial to know the source of your conch. It should come from a reputable fishmonger or market.

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Hope you will like this Bahamian conch salad recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.