Made well, a conch salad is fresh, light and has a good combination of spicy, sweet, tart and savory. With the tropical charter season on the horizon, this might be the perfect treat for guests coming in after a day of diving.
Prep time really only relies on your chopping speed. The citrus does all the cooking, making this recipe a gem when your to-do list has more than one page. My ﬁancé is a conch salad connoisseur and to hear her say “the Bahamians better watch out” indicates a thumbs up. Enjoy.
6 cleaned conch, cut into ¼-inch pieces
4 plum tomatoes, deseeded and brunoised
1 orange pepper, pith removed and brunoised
1 jalapeno, deseeded and brunoised
1 English cucumber, deseeded and brunoised
6 green onions, ﬁnely sliced
1 orange, juiced
1 lemon, juiced
2 limes, juiced
2 Tbsp apple cider vinegar
2 Tbsp sweet chili
Sea salt and cracked black pepper to taste
Chop all the conch and vegetables and place in a glass bowl.
In a separate bowl, add all the liquid ingredients and whisk together with salt and pepper.
Pour the dressing into conch mixture and mix well.
Place a piece of cling wrap over the mixture and push down so that the ﬁlm and conch
mixture are ﬂush. Apply pressure so that the liquid makes its way to the surface, this
ensures even “cold cooking.”
Refrigerate for at least 3 hours.
Mark Godbeer, a culinary-trained chef from South Africa, has been professionally cooking for more than 11 years, 9 of which have been on yachts. Comments on this recipe are welcome at firstname.lastname@example.org.