Bahamian Conch Salad
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The Tale of Bahamian Conch Salad
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Bahamian conch salad, raw conch diced with citrus, peppers, and onion, is prepared fresh at roadside stands across the islands, the conch often cracked and cleaned to order. Its ceviche-like preparation reflects the centrality of conch to Bahamian cuisine and identity for centuries.
Ingredients
Scale:· 4 servings
- 1 lb fresh conch meat, tenderized and diced
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, diced
- 1 tomato, diced
- Juice of 4 limes
- Juice of 1 orange
- 1 scotch bonnet pepper, minced
- Salt and black pepper to taste
Instructions
- 1Tenderize the conch meat by pounding lightly, then dice into small pieces.
- 2Combine the conch with cucumber, bell peppers, onion, and tomato in a large bowl.
- 3Pour in lime juice and orange juice, ensuring the conch is well coated so the citrus cooks the conch.
- 4Add minced scotch bonnet pepper, salt, and black pepper, and toss well.
- 5Let sit for 10-15 minutes to marinate before serving.
- 6Serve chilled, straight from the bowl, a classic Bahamian beachside dish.
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