Conch Salad

11 ingredients
2 steps

Ingredients

  • 1 pound uncooked conch or bay scallops
  • 2 teaspoons olive oil
  • 1 1/2 cups chopped tomato
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1/3 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 1 1/2 teaspoons minced Scotch bonnet or habanero pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. 1
    Place the conch between 2 sheets of heavy-duty plastic wrap, and pound to a 1/2-inch thickness using a meat mallet or rolling pin. Cut conch into 1/4-inch-wide strips. (If using scallops, heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 5 minutes, and drain.)
  2. 2
    Combine conch or scallops and the remaining ingredients in a large bowl; cover and chill for at least 1 hour.

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