Follow these steps for perfect results
conch
cut into pea size pieces
onion
chopped
green pepper
chopped
celery ribs
chopped
cucumber
chopped
tomatoes
lime juice
wine vinegar
olive oil
Worcestershire sauce
salt
pepper
hot pepper
minced
Cut the conch into pea-sized pieces (1/4 inch).
In a bowl, combine the conch and chopped onion.
Add lime juice, red wine vinegar, Worcestershire sauce, salt, pepper, and hot pepper to the conch and onion mixture.
Stir all the ingredients together well.
Let the mixture chill in the refrigerator for 3-4 hours to marinate.
After chilling, add the remaining chopped vegetables: green pepper, celery, cucumber, and tomatoes.
Stir the salad again to combine all the ingredients.
Keep the conch salad refrigerated until ready to serve.
For the best flavor, allow the salad to sit overnight.
The salad will keep for 3 to 4 days.
Expert advice for the best results
For a milder flavor, remove the seeds and membranes from the hot pepper before mincing.
Adjust the amount of hot pepper to your taste.
Marinating the conch for a longer period enhances the flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days ahead of time.
Serve chilled in a colorful bowl. Garnish with lime wedges and cilantro.
Serve as an appetizer with crackers or tortilla chips.
Serve as a light lunch with a side salad.
Pairs well with the citrus and spice.
Refreshing and complements the flavors.
Discover the story behind this recipe
Conch is a staple food in the Bahamas and is often served at celebrations.
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