Bahamas · Bahamian
Bahamian Conch Salad
Raw conch diced fine with citrus, sweet pepper and scotch bonnet, cured at the table.
- Préparation
- 25 min
- Cuisson
- 0 min
- Total
- 25 min
- Pour
- 4
- Difficulté
- Intermédiaire
- Type
- Entrée
Ingrédients
4 personnes
- Conch, cleaned500 g
- Lime juice120 ml
- Sour orange juice60 ml
- Sweet pepper and onion, diced1 each
Préparation
- 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.
Astuces
- — Conch should be dressed at the last moment; citrus firms it quickly.
Nutrition
Valeurs par portion · Calculées
- calories
- 186 kcal
- protéines
- 27 g
- glucides
- 12 g
- lipides
- 2 g
- fibres
- 1.8 g
- sucres
- 6 g
- sodium
- 420 mg
L'ingrédient derrière cette recette
Conch
Caribbean PantryA protected Caribbean shellfish central to Bahamian and Antillean cooking.
- Origine
- Caribbean Sea
- Saveur
- Sweet, briny, firm with a clean finish
- Calories / 100 g
- 130 kcal
- Saisonnalité
- Regulated seasons vary by territory
L'histoire de cet ingrédient
Conch shells were tools, trumpets and food for the Taíno. Today the fishery is regulated across the region to protect stocks.
Cet ingrédient compte pour eux
Devon Alleyne
Bahamas · Conch and coastal cooking
“You hear a good conch salad before you taste it.”
Rencontrer le chefCaribbean Chefs Academy
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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 · Sur place · $80
Écosystème culinaire caribéen