Conch Or Whelk Salad
20m prep 30m cook 50m ready
A refreshing salad featuring tender conch or whelk tossed with fresh vegetables and a citrus vinaigrette, served over crisp romaine leaves.
Ingredients
- 4 conchs or whelks, cut into chunks (2 cups)
- 1 large tomato, chopped
- ½ red onion, chopped
- ½ red bell pepper, chopped
- ½ cucumber, chopped
- 1 jalapeño or habanero pepper, seeded and minced
- ¼ cup chopped cilantro
- ¼ cup lime juice
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Romaine leaves
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 conchs or whelks, cut into chunks (2 cups)
- 1 large tomato, chopped
- ½ red onion, chopped
- ½ red bell pepper, chopped
- ½ cucumber, chopped
- 1 jalapeño or habanero pepper, seeded and minced
- ¼ cup chopped cilantro
- ¼ cup lime juice
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Romaine leaves
Let's Cook
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Step 1.
Trim all the orange and dark flesh from: 4 conchs or whelks, cut into chunks (2 cups)
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Step 2.
Bring a large saucepan of water to a boil. Add the conch and simmer for 30 minutes. Drain.
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Step 3.
Combine in a large bowl: 1 large tomato, chopped; ½ red onion, chopped; ½ red bell pepper, chopped; ½ cucumber, chopped; 1 jalapeño or habanero pepper, seeded and minced; ¼ cup chopped cilantro; ¼ cup lime juice; 2 tablespoons orange juice; 2 tablespoons olive oil; Salt and black pepper to taste
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Step 4.
Add the conch and toss to mix. Serve over: Romaine leaves
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