Bahamian Conch/Scungilli Salad
Ready In: 2 hrs
Serves: 8-10
Ingredients
- 1 lb conch
- 1 large onion, chopped 1/4 - 1/2 inch
- 1 large green pepper, chopped 1/4 - 1/2 inch
- 2 celery ribs, chopped 1/4 - 1/2 inch
- 1⁄2 cucumber, chopped 1/4 - 1/2 inch
- 2 large tomatoes
- 2 ounces lime juice
- 2 ounces wine vinegar
- 1 ounce olive oil (optional)
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon hot pepper, minced, to taste (Scotch Bonnet, Jamaican Hot, Fish)
Directions
- Cut up conch into pea size pieces (1/4”).
- Combine Conch and Onion with lime juice, red wine vinegar, Worchestershire sauce, salt, pepper & hot pepper to taste. Stir well.
- Let chill for 3-4 hours before adding the remaining vegetables.
- Add vegetables and stir again. Keep refrigerated.
- Conch Salad always tastes better the second day and keeps for 3 to 4.
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