Backstory
After my return from Exuma, Bahamas, I had to come back and try the delicious Bahamian Conch Salad. Now, conch isn’t really available where I am so I substituted with white fish. I thought based on the slimy texture I would be grossed out by it but I was pleasantly surprised. The citrusy, spicy flavors reminded me of Peruvian ceviche. It was so delicious. My first time trying the delicious recipe was at Chat N Chill located in George Town, Exuma, Bahamas. It’s a private little island where you can literally chat and chill, have some great Bahamian cuisine, swim, feed stingrays, and recharge your batteries.
Here is the recipe, that I snagged from Epicurious:
Bahamian Conch Salad Ingredients
- 1 pound cleaned fresh conch, diced
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 1 jalapeño pepper, stemmed, seeded and minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon chopped fresh cilantro leaves
- 1/2 European (hothouse) cucumber, peeled and minced
- 1/2 yellow bell pepper, minced
- 1/2 red bell pepper, minced
- 1/4 red onion, minced
- 1/2 cup diced fresh tomato
- 1/4 ripe Florida avocado, diced, or 1/2 ripe Haas avocado (optional)
Preparation
- 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
- To serve, fold in the tomato and avocado
- Transfer to 4 chilled glasses or serving bowls
Have any other versions of this type of salad? Let me know in the comments!
