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Sir Clifford’s Conch Salad

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Sir Clifford’s Conch Salad Lady Igrid Darling
Love Recipe: 
Average: 5 (5 votes)
  • 4 large conchs cut into ¼” cubes
  • ½ cup ¼” dice celery
  • ½ cup ¼” dice green pepper
  • ½ cup ¼” dice onion
  • 1 cup ¼” dice ripe tomatoes
  • ⅓ cup freshly squeezed lime juice
  • ⅓ cup freshly squeezed lemon
  • juice
  • salt to taste
  • hot peppers (bird or goat) to taste
Preparation Method: 
  1. Wash the conchs in cold water, cut into cubes, place into a large serving bowl and sprinkle with the salt
  2. Mix the lime and lemon juices together in a small dish
  3. Crush the hot peppers into the juices; pour over the conch adding the diced vegetables and mix gently
  4. Taste-test and adjust the seasonings
  5. Spoon into salad cups or place on a bed of lettuce
  6. Serve with a small dish of lime juice and crushed peppers on the side
Serve in half avocado or tomato star.
Fresh conchs are best, but frozen conchs can be used. Special order conchs from your fish market.