Floribbean Conch Salad

This original salad will be to your liking as it’s full of freshness and lightness! Vegetables combined with two kinds of juice and sauce will impress you, no doubt…

Serves 4.


  • 1 pound conch, 1inch chopped pieces, tenderized
  • 1 tomato, diced
  • ½ lg cucumber, peeled and diced
  • ½ orange bell pepper, diced
  • 1/3 red onion, diced
  • 1 (5.5oz) can, tomato juice
  • 1 cup fresh squeezed lemon juice (Juice of about 9 lemons)
  • 1/3 cup cilantro, chopped
  • 2 tea. jalapeno pepper, seeded and minced (for more kick, up the pepper)
  • Sea salt
  • Fresh cracked black pepper
  • Hot sauce (to taste, I prefer Louisiana)


Combine all of the ingredients and allow to marinate for at least 30 to 45 minutes.

Note: If your seafood monger doesnt tenderize conch (or if you bought it frozen), no problem at all. Simply place conch between 2 sheets of parchment paper and with a rolling pin or heavybottom pot, pound it out until it is all an even  halfinch in thickness.

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