Bahamas · Bahamian
Bahamian Conch Salad
Raw conch diced fine with citrus, sweet pepper and scotch bonnet, cured at the table.
- Preparación
- 25 min
- Cocción
- 0 min
- Total
- 25 min
- Para
- 4
- Dificultad
- Intermedio
- Tipo
- Entrante
Ingredientes
4 raciones
- Conch, cleaned500 g
- Lime juice120 ml
- Sour orange juice60 ml
- Sweet pepper and onion, diced1 each
Preparación
- 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.
Consejos
- — Conch should be dressed at the last moment; citrus firms it quickly.
Nutrición
Valores por ración · Calculados
- calorías
- 186 kcal
- proteínas
- 27 g
- carbohidratos
- 12 g
- grasas
- 2 g
- fibra
- 1.8 g
- azúcares
- 6 g
- sodio
- 420 mg
El ingrediente detrás de esta receta
Conch
Caribbean PantryA protected Caribbean shellfish central to Bahamian and Antillean cooking.
- Origen
- Caribbean Sea
- Sabor
- Sweet, briny, firm with a clean finish
- Calorías / 100 g
- 130 kcal
- Temporada
- Regulated seasons vary by territory
La historia de este ingrediente
Conch shells were tools, trumpets and food for the Taíno. Today the fishery is regulated across the region to protect stocks.
Este ingrediente significa algo para ellos
Devon Alleyne
Bahamas · Conch and coastal cooking
“You hear a good conch salad before you taste it.”
Conocer al chefCaribbean Chefs Academy
¿Quieres ir más lejos?
Ya descubriste el ingrediente. Ahora aprende a dominarlo.
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 · Presencial · $80
Ecosistema culinario caribeño