Bahamian Conch/Scungilli Salad |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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Bright tangy & spicy with the delicate flavor of diced conch throughout. This refreshing summer salad involves a lot of chopping/dicing but it is so worth it. If conch is not available, canned whelk, scungilli, is acceptable. From Sandy Estabrook’s Guide to the Abacos, Bahamas. Cook time is marinating time. Conch is relatively inexpensive here - shrimpers catch them in their nets & few folks know how delicious they are...sssh! I don't want the price to go up! Ingredients:
1 lb conch |
1 large onion, chopped 1/4 - 1/2 inch |
1 large green pepper, chopped 1/4 - 1/2 inch |
2 celery ribs, chopped 1/4 - 1/2 inch |
1/2 cucumber, chopped 1/4 - 1/2 inch |
2 large tomatoes |
2 ounces lime juice |
2 ounces wine vinegar |
1 ounce olive oil (optional) |
1 tablespoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon hot pepper, minced, to taste (scotch bonnet, jamaican hot, fish) |
Directions:
1. Cut up conch into pea size pieces (1/4”).
2. Combine Conch and Onion with lime juice, red wine vinegar, Worchestershire sauce, salt, pepper & hot pepper to taste. Stir well.
3. Let chill for 3-4 hours before adding the remaining vegetables.
4. Add vegetables and stir again. Keep refrigerated.
5. Conch Salad always tastes better the second day and keeps for 3 to 4.
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