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.

The amount of pepper sauce required in this is recipe is based on your personal preference and the degree of hotness of the sauce you choose.



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No Conch Seafood Salad - Rock Lobster!
Conch Salad
Conch Salad
  1. To use the fresh pepper pour a few tablespoons of the lime juice into a small bowl.
  2. Place the available pepper in the dish and crush it into the juice with the back of a spoon.
  3. Break up the pepper into small bits. If you want it a little less hot don't add the bits, just the juice.
  4. If you want it even milder add a quantity of diced jalapeno that you are comfortable with.
  5. If you are like me add 2-3 birdpeppers or a whole hot pepper.
  6. If I want it CRAZY hot I might even use a ghost chili or a Butch T Scorpion chili.
  7. Mix all the ingredients together.
Recipe Notes

Serve with ice cold beer. Cheers,

Peppermaster Thai Bird Pepper Mash
Peppermaster Goat Pepper Mash
Peppermaster Scotch Bonnet Mash
Peppermaster Pickled Habanero Peppers (if using these, finely mince the chosen amount before adding)

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