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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Conch is a giant sea snail whose knobbed, flaring, pink-white shell has been a symbol of the Bahamas for centuries. This salad features seviche, or conch that has been cooked by the acidity of citrus juices. If you live in a large city with a West Indian population, you may be able to find conch at your local fish market; however, cooked bay scallops make a great stand-in. Ingredients:
1 pound uncooked conch or bay scallops |
2 teaspoons olive oil |
1 1/2 cups chopped tomato |
1 cup chopped onion |
1 cup chopped green bell pepper |
1 cup chopped celery |
1/3 cup fresh orange juice |
1/3 cup fresh lime juice |
1 1/2 teaspoons minced scotch bonnet or habanero pepper |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Place the conch between 2 sheets of heavy-duty plastic wrap, and pound to a 1/2-inch thickness using a meat mallet or rolling pin. Cut conch into 1/4-inch-wide strips. (If using scallops, heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 5 minutes, and drain.)
2. Combine conch or scallops and the remaining ingredients in a large bowl; cover and chill for at least 1 hour.
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