Conch Salad Bahamian - Recipe
As long as I can remember, conch salad was always a part of our summer favorites in my home. Every year, we went to the fish market and picked out the best fresh conch to use for our salad. In Nassau Bahamas, you can find conch in every restaurant and store.
My father's conch salad, with its spicy, tangy flavors and the delicious meat of the Queen conch, was so delicious, I could almost imagine being home, laying on the pristine beaches of Nassau Bahamas.
If you don’t know what conch is, it is a soft- bodied mollusk that lives in that beautiful pink and tan pearl like shell found in the Caribbean. You may have seen a conch shell in a salt water tank, or seen a native born Caribbean, blow a hollowed out couch to sound like an alert.
This is my father's recipe for Conch salad.
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What you will need to make Bahama Mama's Conch salad are simple. Make sure all ingredients are fresh.
- fresh conch
- green pepper
- seasoning salt
- fresh celery
- fresh lemon and lime juice
- crushed red pepper
- black pepper
Preparing the Conch
Conch salad is made with fresh uncooked conch meat. Depending on where you live, it may be harder to find conch than other metropolitan cities where there is a diverse population.
You will not find conch in a local supermarket, but you may be able to find it in a Korean, or local fish market. The conch will already be extracted from the shell and ready to prepare.
Wash the conch with clean water and cut into small but bite-sized pieces. (cut larger than other ingredents)
You will need to chop up into small pieces:
- green pepper
Squeeze two lemons over the conch and other dices ingredients. Add dry seasonings.
Toss the conch salad until it is thoroughly covered and allow it to marinate in the refrigerator overnight for the best results.
Be careful when using red crushed pepper, as everyone can not tolerate the heat. If you preferred it hotter, put asking your own portion and heat away!
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