Bahamian Conch Salad Recipes

Steps:

• Combine spiced rum, orange juice, lemon juice, lime juice, and sugar and reduce on high heat until syrupy. Slowly add butter until thick. Keep warm.
• Dip the conch in flour, then egg wash, then in bread crumbs. Cook on medium heat in canola oil until golden. Season with salt and pepper. Serve with citrus sauce and garnish with cilantro and fresh flowers if available.

Steps:

• 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.

Steps:

• 1. First of all, make sure to clean and wash the conch, then tenderize it until slightly med. You don't want this sald to be soft. So just a few blows with the tenderizer.
• 2. Once you've washed your conch, you have to now cut it up in to chuncks. Prepare all other ingredients that has to be diced and cut.
• 3. In a big mixing bowl, combine all conch and herbs and tossed them together. Add salt, blackpepper and cayenne pepper. Toss and mix through. You then squeeze in the citrus juices and mix all together again and toss.
• 4. Place in a serving bowl and everyone have a nice Conch Salad. This will serve 4-6 guests. ENJOY

Steps:

• Cut up conch into pea size pieces (1/4").
• Combine Conch and Onion with lime juice, red wine vinegar, Worchestershire sauce, salt, pepper & hot pepper to taste. Stir well.
• Let chill for 3-4 hours before adding the remaining vegetables.
• Add vegetables and stir again. Keep refrigerated.
• Conch Salad always tastes better the second day and keeps for 3 to 4.