Conch Salad

🛒 Ingredients

• Conch meat 80 g · 80 kcal
• Red onion 20 g · 8 kcal
• Mixed bell peppers (red and green) 30 g · 7 kcal
• Roma tomato 30 g · 5 kcal
• Cucumber 20 g · 3 kcal
• Fresh cilantro 5 g · 1 kcal
• Lime juice 10 g · 3 kcal
• Extra virgin olive oil 7 g · 63 kcal
• Jalapeño pepper (optional) 5 g · 2 kcal

👨‍🍳 Instructions

1. If using fresh conch, clean it thoroughly by removing any dark skin, viscera, and hard parts. Pound the conch lightly with a meat mallet to tenderize it, then boil or pressure cook until tender, about 30-60 minutes depending on the conch.
2. Once tender, let the conch cool, then dice it into small, bite-sized pieces.
3. Finely dice the red onion, bell peppers, Roma tomato, and cucumber. Roughly chop the fresh cilantro.
4. In a large bowl, combine the diced conch, red onion, bell peppers, tomato, cucumber, and cilantro. If desired, add finely minced jalapeño for a spicy kick.
5. In a separate small bowl, whisk together the lime juice and extra virgin olive oil. Season with salt and black pepper to taste.
6. Pour the dressing over the conch and vegetable mixture. Toss gently to combine all ingredients thoroughly.
7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a refreshing appetizer or light main dish.