Skinny’s Bahamian Conch Salad

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.




10 min


5 min



  • Avatar
    Lou Champion 4 years ago

    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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