It’s not easy to find conch when you’re away from “de islands,” but thanks to the great folks at the Prawn Corporation of America, you can order your fresh conch by mailorder. A little pricey, yes, but less expensive than a cruise!
Conch Salad Ingredients
- 2 pounds conch, diced (cooked diced lobster may be substituted)
- 1 goat pepper, minced (or substitute any fresh habanero, or even 1 teaspoon habanero hot sauce)
- 1 small stalk celery, chopped fine
- 1 medium onion, chopped fine
- 1/2 green bell pepper, chopped fine
- 1 small cucumber, peeled and finely diced
- 2 fresh, ripe tomatoes, finely diced
- 1/2 cup fresh lime juice or lemon juice
- Salt to taste
Instructions
- The conch should be prepared by using two large bowls of salted water.
- Wash the conch thoroughly in the first bowl.
- Place it in the second bowl to soak for about 30 minutes, then drain.
- Combine all ingredients in a medium mixing bowl and allow this mixture to marinate for 30 minutes to 1 hour in the refrigerator. Serve cold on lettuce leaves.
Yield: 6 to 8 servings
Heat Scale: Hot
