Best 5 Conch Salad Recipes
Escape to the Caribbean with a delightful dish that captures the essence of the islands - Conch Salad. This refreshing salad is a harmonious blend of tender conch, crisp vegetables, and tangy citrus dressing. Prepared with fresh conch, you'll embark on a culinary journey to savor the flavors of the sea. Dive into three enticing variations of this salad: the Classic Conch Salad, known for its simplicity and authenticity; the Spicy Conch Salad, which ignites your taste buds with a fiery kick; and the Tropical Conch Salad, where tropical fruits add a burst of sweetness and vibrancy.
Indulge in the Classic Conch Salad, a timeless recipe that showcases the natural flavors of conch. This salad is a symphony of flavors, with crisp celery, vibrant bell peppers, and a zesty dressing that awakens your senses. If you crave a more adventurous palate, the Spicy Conch Salad awaits. This tantalizing variation incorporates the heat of habanero peppers, delivering a delightful zing that lingers on your taste buds.
For a taste of paradise, venture into the Tropical Conch Salad. This vibrant salad bursts with tropical flavors, featuring sweet pineapple, juicy mango, and the refreshing tang of grapefruit. With its colorful medley of ingredients, this salad is a feast for the eyes and the palate. Whether you prefer the traditional simplicity of the Classic Conch Salad, the fiery allure of the Spicy Conch Salad, or the tropical extravaganza of the Tropical Conch Salad, you'll embark on a culinary adventure that embodies the spirit of the Caribbean.
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
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
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
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.
CONCH SALAD COCKTAIL
Provided by Kris Wessel
Categories Salad Pepper Shellfish Tomato Christmas Seafood Bell Pepper Jalapeño Cilantro Lime Juice
Yield Makes 10 to 12 servings
Number Of Ingredients 14
Steps:
- In a large bowl filled with cold water, thaw the conch. Drain the defrosted conch then chop the conch into roughly 1/2-inch pieces and transfer to a large bowl.
- In a small sauté pan over moderately high heat, heat the oil for 1 minute. Add the shallots and sauté, stirring constantly, until golden, 1 to 2 minutes. Let cool.
- When the oil is cool, drizzle over the conch. Add the tomatoes, bell pepper, jalapeño, parsley, cilantro, lime juice, vinegar, salt, black pepper, and cayenne pepper, and toss to combine. Cover and refrigerate at least 1 hour. DO AHEAD: The conch salad can be prepared ahead and stored, covered in the refrigerator, up to 1 day.
- To Serve:
- Serve the chilled conch salad in cocktail glasses or fruit dishes, with lime wedges and white crackers alongside.
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
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.
CRISPY SQUID AND CRACKED CONCH SALAD WITH ORANGE-CHIPOTLE VINAIGRETTE
Steps:
- For the Orange-Chipotle Vinaigrette:
- Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat. Cook until thick and reduced to 3/4 cup. Transfer to a bowl and let cool slightly.
- Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
- For the Crispy Squid and Conch Salad:
- Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.
- Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper.
- Season squid and conch with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate. Season immediately with salt. Repeat with the conch, dipping into the batter then frying in batches.
- Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and conch around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves.
Tips:
- Select the Freshest Conch Possible: The quality of your conch salad directly depends on the freshness of the conch. Look for conch that is firm, plump, and has a slightly sweet smell.
- Prepare the Conch Properly: To ensure the conch is safe to eat, it's crucial to clean and tenderize it correctly. Follow the steps in the recipe to boil, tenderize, and slice the conch.
- Use a Sharp Knife: When cutting the conch, use a sharp knife to ensure clean, even slices. This will make the salad more visually appealing and easier to eat.
- Choose Ripe and Flavorful Vegetables: The vegetables in the salad play a vital role in adding flavor and texture. Select ripe tomatoes, cucumbers, onions, and bell peppers for the best results.
- Balance the Dressing: The dressing is a key element that brings the salad together. Make sure to balance the sourness of the lime juice with the sweetness of the honey and the spiciness of the habanero pepper.
- Chill Before Serving: For the best flavor, chill the conch salad for at least an hour before serving. This allows the flavors to meld and develop.
Conclusion:
Conch salad is a delightful Caribbean dish that combines the unique flavor of conch with fresh vegetables and a tangy dressing. By following the tips and steps provided in this recipe, you can easily create a delicious and authentic conch salad in your own kitchen. Whether you're enjoying it as a refreshing appetizer or a light main course, conch salad is sure to impress your taste buds and transport you to the vibrant flavors of the Caribbean.
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