- 1 pound fresh conch
- 1 1/4 cups lemon juice, divided
- 1 cup diced tomatoes
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced cucumber
- 1/4 teaspoon seasoning blend (such as Badia® Complete Seasoning®), or to taste
- 1 pinch seasoned salt, or to taste
- 2 cups tomato juice
- 1/4 cup lime juice
- 1/4 cup vinegar
- 1 dash hot sauce, or to taste
- Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
- Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
- Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.
06/30/2019
recipepes.com
conch salad, recipe
PT15M
PT1H
5
455 calories
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