Conch Salad, Man!
A refreshing Caribbean-style conch salad featuring fresh diced conch marinated with citrus juices and mixed with colorful bell peppers, cucumber, jalapeño, and optional creamy avocado. Perfect as a cooling appetizer or light meal.
4 servings
2 hr 5 min
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Ingredients
- •1 pound cleaned fresh conch, diced
- •¼ cup fresh orange juice
- •2 tablespoons fresh lime juice
- •2 tablespoons fresh lemon juice
- •1 whole jalapeño pepper, stemmed, seeded and minced
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon kosher salt
- •1 tablespoon chopped fresh cilantro leaves
- •½ whole European (hothouse) cucumber, peeled and minced
- •½ whole yellow bell pepper, minced
- •½ whole red bell pepper, minced
- •¼ whole red onion, minced
- •½ cup diced fresh tomato
- •¼ whole ripe Florida avocado
- •diced
- •½ whole or 1/2 ripe Haas avocado (optional)
Cooking Instructions
- 1.
Combine all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerate for at least 2 hours to allow the flavors to develop.
120 min
- 2.
To serve, fold in the tomato and avocado. Transfer to 4 chilled glasses or serving bowls.
5 min
