Skinny’s Bahamian Conch Salad

  • 15 mins
  • 10 ingredients


  • 2 large conchs (available in Caribbean markets or by mail order)
  • 2 diced tomatoes
  • 1 cucumber diced
  • 1 red, green, yellow or orange bell pepper, diced
  • 1 medium onion, diced
  • juice of 1 orange
  • juice of 2 limes
  • 1/2 scotch bonnet or Habanero pepper, minced ( more if you like it very spicy)
  • kosher salt and fresh cracked black pepper to taste
  • 2 cloves minced garlic, optional

This is a salad that gains its genesis in the Bahamas. This recipe was developed by chef Skinny of Potters Cay near Paradise Island.

  • Wash the conch with a mixture of lemon juice, salt and water.
  • Clean the conch and remove all slime, if any. Cut into small cubes.
  • Place conch in a non reactive mixing bowl along with all other¬†ingredients.
  • Mix well and serve.
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  1. Where do I get fresh conch up here in Pensacola, Fl. ? I’d really enjoy a fresh conch salad. I don’t even find it anywhere in our seafood restaurants up here. I enjoyed this while on a cruise back in 1984. Miss it much!

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