News Americas, NEW YORK, NY, Fri. Sept. 6, 2019: As a tribute to the people of The Bahamas, we feature this week a Saturday favorite – Bahamian Scorched Conch Salad. Here’s how to make it.
6 large conchs
1 medium tomato
1 medium onion
1 sweet pepper
1 chili pepper (optional)
Salt and pepper to taste
Slice the thin side of the conch meat from the fatter trunk and cut it into ¼-inch dice. Slice the trunk into strips, cut the strips in half, and cut into ¼-inch dice. Place the conch in a large glass bowl.
Chop tomato, onion, sweet pepper, cucumber and set aside.
Dice chili pepper and set aside.
Peel and dice one orange and set aside.
Add all chopped and diced ingredients to bowl with conch.
Pour in the lime and orange juice.
Add salt and pepper to taste.
Cover with a plastic wrap placed flush against the surface and chill for 1 hour before serving.