Conch Salad – Nevis Style

September 8, 2006

Conch Salad
3 pounds conch, skinned, finely diced (cooked diced lobster may be used instead)
2 hot red peppers, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
2 green peppers, finely chopped
1 small cucumber, peeled and finely diced
2 firm, ripe tomatoes, finely diced
1/2 cup fresh lime juice or lemon juice
Salt to taste.

The conch has to be prepared by using two large bowls of salt water.  Wash conch thoroughly in first bowl.  Dice finely and put into second bowl to soak for about 30 minutes; drain.  Combine all ingredients in medium mixing bowl.  Allow mixture to marinate 30 minutes to 1 hour in refrigerator.  Serve cold on lettuce leaves.

Yields 8 to 10 servings

Category: Nevis Recipes

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