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Chef Jasper White's

Conch Salad


Conch has become more available since it has become form raised. In the Bahamas this salad is made to order. There is no black pepper or oil in this salad. One pound of conch meat will make a hearty appetizer for 4 to 6 people. (If you are starting with conch in the shell, you will need 3 large or 4 medium to make one pound of conch meat.) Sea salt is very important to this dish. In the Bahamas they use a sea salt from Abaco, which is similar to the French fleur de sel. This salad is best eaten very fresh.


1 pound conch meat taken from 3 large or 4 medium conch, cut in small dice

Juice of 1 small (4 ounces) juicy orange

Juice of 1 juicy lime

Juice of 1/2 juicy lemon

1 small (4 ounces) Spanish onion, peeled and diced

1 small tomato, sliced 1/4 inch thick and diced, to equal 1/3 cup

1/2 be1l pepper, red or green, seeded and finely diced

1/4 habanero pepper, seeded and minced (1/2 teaspoon)

1 Caribbean bird chile, similar to Thai chile, halved, seeded and minced

1/2 teaspoon sea salt, or more to taste


The individual ingredients for this salad can be diced a couple of hours before you plan to serve it, but don't combine the ingredients until an hour before serving.

Slice the thin side of the conch meat from the fatter trunk and cut it into 1/4 inch dice. Slice the trunk into strips, cut the strips in half and mince the conch into 1/4 inch dice. Place the diced conch in a large glass bowl. (There should be about 3 cups.)

Add remaining ingredients and toss to combine. Cover flush with plastic wrap and chill for 1 hour. Serve immediately.


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