Introduction
Experience the vibrant flavors of the Caribbean with this Bahamian Conch Salad. This refreshing appetizer is reminiscent of ceviche, featuring fresh conch meat combined with a medley of colorful vegetables and spices. It's perfect for beach-themed parties or a light summer gathering, delivering a burst of tropical taste in every bite.
Ingredients
🐚 Freshly chopped conch meat
🍅 Diced tomato
🧅 Diced onion
🫑 Diced green bell pepper
🌶️ Fiery hot goat pepper
🍋 Freshly squeezed lime juice
🍊 Freshly squeezed orange juice
🧂 1/4 teaspoon Salt per serving, if needed
🌿 A pinch of Pepper per serving, if needed
Instructions
1- Prepare Ingredients:
- Finely dice the fresh conch meat using a generic chef's knife on a generic white cutting board.
- Dice the tomato, onion, and green bell pepper to achieve a uniform texture.
- Finely chop the fiery hot goat pepper for that signature Bahamian heat.
2- Mix Ingredients:
- In a generic small mixing bowl (white plastic during prep), combine diced conch meat, tomato, onion, green bell pepper, and goat pepper. Toss the ingredients to mix thoroughly.
3- Dress the Salad:
- Use a generic handheld metal lime squeezer to squeeze fresh lime juice over the mixed ingredients.
- Squeeze fresh orange juice into the mix.
4- Season:
- Sprinkle salt and pepper over the salad, adjusting to taste.
5- Serve Immediately:
- Transfer the conch salad to a Pottery Barn red glass serving bowl.
- Serve the salad immediately on Pottery Barn's "Rope Melamine Plates" for an appealing presentation.
Prep Time: Approximately 15-20 minutes
Cook Time: None (served raw, ceviche-style)
Total Time: 15-20 minutes
Servings: Not specified, adjust ingredient quantities accordingly.
Equipment:
- Cutting board: Generic, white
- Chef's knife: Generic
- Mixing and serving bowls: Pottery Barn (red glass)
- Lime/lemon squeezer: Generic, handheld metal
Cooking Tips:
- Serve the salad immediately to maintain its freshness and vibrant flavors.
- For those unfamiliar with goat pepper, handle with care due to its intense heat.
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