Conch Salad

A crisp and refreshing seafood salad

Conch salad will always have a special place in my heart. After spending many years cruising the Bahamas and learning how to clean and prepare conch from the locals, this signature Bahamian dish has quickly become one of my favorite seafood dishes to make on board. It's light, crisp and a wonderful alternative to the ever popular ceviche.

A signature Bahamian dish

All you need is a few crisp vegetables, citrus and conch to recreate this conch salad. Many people choose to tenderize the conch but I prefer to slice it very thinly before use - either option will result in a nice texture. As a reminder, conch is vulnerable to overfishing in many places - please make sure you are fishing responsibly, harvesting fully matured, legal conch and have an understanding of how to dispatch and clean the animal BEFORE you harvest it. Although I LOVE conch, I keep my harvesting very limited to only a few conchs per season and encourage you to do the same.

Conch Salad

(serves 4-6)

Ingredients

• 1-2 fully matured conch, cleaned and skinned

• 1 cucumber

• 1/2 a yellow onion

• 1 handful of grape tomatoes

• 4 limes, juiced

• 2 tsp Everything But The Bagel seasoning

method

1. Thinly slice the conch and put in an airtight container with the lime juice. Shake and place in the refrigerator for 20-30 minutes.

2. Thinly slice the onion into rings and chop the cucumber and tomatoes into small pieces, removing the center seeds of the cucumber.

3. Remove the conch from the refrigerator and combine all ingredients into a large bowl, including the lime juice that the conch has been marinating in. Mix well and serve immediately or refrigerate for up to a day.

You can find the full video for this recipe over on Instagram @the_fishbish along with tons of other fresh catch and vegan meals. Give me a follow to stay updated and see a new recipe every week. As always, I love seeing your meals on social so don't forget to tag The Fish Bish and let me know what you think! Cheers, Bishes!