This recipe is based on traditional conch salad from Nassau, Bahamas.
My first substitute when I cannot acquire fresh raw conch is to use frozen or fresh cooked lobster. This is the closest in texture, and is actually a dish made in the Bahamas from Spiny Rock Lobster known locally as crawfish.
If you like you can also use many varieties of fresh fish or scallops, raw. Slice it super thin, toss it in the lime juice for 10 minutes while you prepare the vegees.
Whichever seafood you use the basic recipe is always the same:
Recipe for two:
2 cups seafood, diced
2 cups diced fresh tomatoes
1 cup diced sweet onion
1 cup diced sweet peppers
1 teaspoon sea salt
Juice from 2 sour oranges (substitute 4 limes plus half a sweet orange)
Hot pepper: normal heat level in Nassau per person would be half a bird-pepper or the bottom quarter of a goatpepper or scotch bonnet or field-pepper or habanero. Those are my preferred peppers, and in the order listed. To see pictures of these different peppers see my Single Pepper Mashes


To use the fresh pepper pour a few tablespoons of the lime juice into a small bowl. Place the available pepper in the dish and crush it into the juice with the back of a spoon. Break up the pepper into small bits. If you want it a little less hot don’t add the bits, just the juice.
If you want it even milder add a quantity of diced jalapeno that you are comfortable with.
If you are like me add 2-3 birdpeppers or a whole hot pepper.
If I want it CRAZY hot I might even use a ghost chili or a Butch T Scorpion chili.

Mix all the ingredients together.

Serve with ice cold beer.
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