caribbeanconchlowcarbgluten-freeseafoodno-cooksalad

Conch Salad

Name: Conch Salad
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Caribbean
Ingredients: 300 g fresh conch, cleaned and very thinly sliced or finely diced; 45 ml lime juice, freshly squeezed; 30 ml orange juice, freshly squeezed; 100 g tomato, deseeded and small diced; 80 g green bell pepper, small diced; 60 g red onion, very thinly sliced; 10 g fresh cilantro, chopped; 5 g scotch bonnet or other hot chili, very finely minced; 4 g sea salt; 1 g black pepper, freshly ground; 2 wedges extra lime wedges

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.

15 min

2 servings

131 kcal

Caribbean

Ingredients

Salad

300 gfresh conch, cleaned and very thinly sliced or finely diced
45 mllime juice, freshly squeezed
30 mlorange juice, freshly squeezed
100 gtomato, deseeded and small diced
80 ggreen bell pepper, small diced
60 gred onion, very thinly sliced
10 gfresh cilantro, chopped
5 gscotch bonnet or other hot chili, very finely minced
4 gsea salt
1 gblack pepper, freshly ground

To finish

2 wedgesextra lime wedges

Instructions

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.
2
In a medium bowl, combine the lime juice, orange juice, sea salt, and black pepper. Stir until the salt starts to dissolve.
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.
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.
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.

Nutrition per serving

131 kcal

Calories

22g

Protein

10g

Carbs

Fat

Fiber

Notes

•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.

Background

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.

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