Conch Salad Cocktail
A refreshing seafood cocktail featuring tender conch meat mixed with fresh vegetables, herbs, and citrus. This Caribbean-inspired dish combines diced tomatoes, peppers, and herbs in a zesty lime and olive oil dressing.
Ingredients
- •3 pounds frozen, cleaned, and cooked conch
- •¼ cup olive oil
- •2 tablespoons minced shallots
- •3 medium tomatoes
- •1 whole yellow or orange bell pepper
- •1 large jalapeño
- •¼ cup fresh flat-leaf parsley
- •¼ cup fresh cilantro
- •4 whole limes
- •¼ cup red-wine vinegar
- •1 tablespoon kosher salt
- •2 teaspoons freshly ground black pepper
- •½ teaspoon cayenne pepper
- •1 package Saltines or white crackers
Cooking Instructions
- 1.
In a large bowl filled with cold water, thaw the conch. Drain the defrosted conch then chop the conch into roughly 1/2-inch pieces and transfer to a large bowl.
30 min
- 2.
In a small sauté pan over moderately high heat, heat the oil for 1 minute. Add the shallots and sauté, stirring constantly, until golden, 1 to 2 minutes. Let cool.
5 min
- 3.
When the oil is cool, drizzle over the conch. Add the tomatoes, bell pepper, jalapeño, parsley, cilantro, lime juice, vinegar, salt, black pepper, and cayenne pepper, and toss to combine. Cover and refrigerate at least 1 hour. DO AHEAD: The conch salad can be prepared ahead and stored, covered in the refrigerator, up to 1 day.
60 min
- 4.
Serve the chilled conch salad in cocktail glasses or fruit dishes, with lime wedges and white crackers alongside.
5 min
