Skinny’s Bahamian Conch Salad
|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.