Tangela’s Conch Salad

Ingredients

  • 2 lb conch
  • 2 lemons
  • 2 limes
  • 2 sour oranges
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 1 cucumber
  • 2 medium onions
  • 2 medium tomatoes
  • 1/2 tsp Scotch Bonnet pepper
  • 1 tsp black pepper
  • 1 tsp Calypso sauce
  • 2 Tbsp water
  • 1 tsp vinegar

Equipment

  • Cooking knife
  • Strainer
  • Mixing bowl

Directions:

  1. Get cleaned and tenderized conch from the fish market.
  2. Clean & dice conch into small chunks then wash again and drain.
  3. Place conch in bowl.
  4. Dice vegetables and add to conch and mix thoroughly.
  5. Add the juice of the fruit and vinegar, Calypso sauce, and water.
  6. Stir until all ingredient are distributed.
  7. Allow to marinate in the refrigerator for 1-24 hours before serving.

Serves 8.

Nutrition per serving:
190 calories, 0g saturated fat, 0g trans fat,
75 mg cholesterol (25%), 180 mg sodium (8%),
2g fiber (8%), 15% VitA, 100% VitC,
15% Calcium, 10% Iron

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