Bahamas · Bahamian
Bahamian Conch Salad
Raw conch diced fine with citrus, sweet pepper and scotch bonnet, cured at the table.
- Prep
- 25 min
- Cook
- 0 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Intermediate
- Course
- Starter
Ingredients
4 servings
- Conch, cleaned500 g
- Lime juice120 ml
- Sour orange juice60 ml
- Sweet pepper and onion, diced1 each
Preparation
- 1
Dice the conch as finely and evenly as you can.
- 2
Combine with the vegetables and pepper.
- 3
Add the citrus and salt, toss well and serve within 20 minutes.
Tips
- — Conch should be dressed at the last moment; citrus firms it quickly.
Nutrition
Nutrition per serving · Calculated
- calories
- 186 kcal
- protein
- 27 g
- carbs
- 12 g
- fat
- 2 g
- fiber
- 1.8 g
- sugars
- 6 g
- sodium
- 420 mg
The ingredient behind this recipe
Conch
Caribbean PantryA protected Caribbean shellfish central to Bahamian and Antillean cooking.
- Origin
- Caribbean Sea
- Flavour
- Sweet, briny, firm with a clean finish
- Calories / 100g
- 130 kcal
- Seasonality
- Regulated seasons vary by territory
The story behind this ingredient
Conch shells were tools, trumpets and food for the Taíno. Today the fishery is regulated across the region to protect stocks.
This ingredient means something to them
Devon Alleyne
Bahamas · Conch and coastal cooking
“You hear a good conch salad before you taste it.”
Meet the chefCaribbean Chefs Academy
Want to go further?
You discovered the ingredient. Now learn how to master it.
Caribbean Chefs Academy
Conch & Coastal Cooking
Cleaning, tenderising and serving conch, with a focus on sustainable sourcing.
- Sat, 14 Nov 2026, 15:00 · 180 min
- Nassau, Bahamas · In person · $80
Caribbean Culinary Ecosystem