Conch Salad

Conch Salad is crisp, citrusy, and refreshing, with tender raw conch marinated briefly in lime and orange juice. Sweet tomato, crunchy bell pepper, sharp onion, and fresh cilantro make it vibrant, light, and perfect for hot weather.

Safety Warning

This dish uses raw conch. Use only very fresh, properly cleaned shellfish from a trusted source intended for raw consumption, keep it cold, and avoid serving it to pregnant people, young children, elderly people, or anyone immunocompromised.

Nutrition · per serving

131kcal

22gProtein

10gCarbs

1gFat

2gFiber

2 servings

Ingredients

11 items

Salad

fresh conch, cleaned and very thinly sliced or finely diced300 g

lime juice, freshly squeezed45 ml

orange juice, freshly squeezed30 ml

tomato, deseeded and small diced100 g

green bell pepper, small diced80 g

red onion, very thinly sliced60 g

fresh cilantro, chopped10 g

scotch bonnet or other hot chili, very finely minced5 g

sea salt4 g

black pepper, freshly ground1 g

To finish

extra lime wedges2 wedges

Tips

•Ask your fishmonger for sushi-grade or very fresh cleaned conch intended for raw preparation.
•If the conch is slightly firm, gently pound it between sheets of baking paper before slicing to help tenderize it.
•For a classic island-style variation, add a little diced cucumber, but leaving it out keeps the carbs lower.
•Serve on its own, in lettuce cups, or alongside avocado for a fuller low-carb meal.

Steps

1
If the conch is not already prepared, check that it is fully cleaned and trimmed. Slice it as thinly as possible or dice it very finely so the citrus can season it quickly; thinner pieces give the best tender texture for a beginner-friendly quick salad.
300 g fresh conch, cleaned and very thinly sliced or finely diced
2
In a medium bowl, combine the lime juice, orange juice, sea salt, and black pepper. Stir until the salt starts to dissolve.
45 ml lime juice, freshly squeezed30 ml orange juice, freshly squeezed4 g sea salt1 g black pepper, freshly ground
3
Add the sliced conch to the citrus mixture and toss well for 2 minutes so every piece is coated. Let it stand for 5 minutes while you finish the vegetables; this lightly firms and brightens the conch without making it rubbery.
300 g fresh conch, cleaned and very thinly sliced or finely diced45 ml lime juice, freshly squeezed30 ml orange juice, freshly squeezed4 g sea salt1 g black pepper, freshly ground
4
Add the tomato, green bell pepper, red onion, cilantro, and minced chili. Toss thoroughly until the juices dress the vegetables evenly. Taste and add a squeeze from the lime wedges if you want a sharper finish.
100 g tomato, deseeded and small diced80 g green bell pepper, small diced60 g red onion, very thinly sliced10 g fresh cilantro, chopped5 g scotch bonnet or other hot chili, very finely minced2 wedges extra lime wedges
5
Serve immediately in chilled bowls or plates. The salad should taste bright, lightly spicy, and very fresh, with the conch still tender rather than tough.

Origin & History

Conch salad is a beloved dish across the Caribbean, especially in the Bahamas and Turks and Caicos, where conch has long been an important coastal staple. It is often prepared fresh to order, with raw conch cut up and dressed with tart citrus, onion, peppers, and herbs for a bright, cooling seafood dish.

caribbean conch lowcarb gluten-free seafood no-cook salad

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Steps

If the conch is not already prepared, check that it is fully cleaned and trimmed. Slice it as thinly as possible or dice it very finely so the citrus can season it quickly; thinner pieces give the best tender texture for a beginner-friendly quick salad.

300 g fresh conch, cleaned and very thinly sliced or finely diced

In a medium bowl, combine the lime juice, orange juice, sea salt, and black pepper. Stir until the salt starts to dissolve.

45 ml lime juice, freshly squeezed30 ml orange juice, freshly squeezed4 g sea salt1 g black pepper, freshly ground

Add the sliced conch to the citrus mixture and toss well for 2 minutes so every piece is coated. Let it stand for 5 minutes while you finish the vegetables; this lightly firms and brightens the conch without making it rubbery.

300 g fresh conch, cleaned and very thinly sliced or finely diced45 ml lime juice, freshly squeezed30 ml orange juice, freshly squeezed4 g sea salt1 g black pepper, freshly ground

Add the tomato, green bell pepper, red onion, cilantro, and minced chili. Toss thoroughly until the juices dress the vegetables evenly. Taste and add a squeeze from the lime wedges if you want a sharper finish.

100 g tomato, deseeded and small diced80 g green bell pepper, small diced60 g red onion, very thinly sliced10 g fresh cilantro, chopped5 g scotch bonnet or other hot chili, very finely minced2 wedges extra lime wedges

Serve immediately in chilled bowls or plates. The salad should taste bright, lightly spicy, and very fresh, with the conch still tender rather than tough.

Origin & History