Ensalada De Caracol (spicy Conch Salad)
Ensalada de Caracol, or Spicy Conch Salad, is a popular dish in Bahamian cuisine. This refreshing and zesty salad is perfect for a hot summer day or as an appetizer for a seafood feast.
Ingredients
- 1 lb conch, cleaned and diced
- 1/2 cup red onion, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup scotch bonnet pepper, finely chopped
- 1/2 cup fresh lime juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced conch, red onion, green bell pepper, tomato, cilantro, and scotch bonnet pepper.
- Add the fresh lime juice and season with salt and pepper to taste.
- Gently toss the ingredients until well combined.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Serve the spicy conch salad chilled and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 12g
- Carbohydrates
- 8g
- Fat
- 7g
Supplies
Large mixing bowl Cutting board Sharp knife Citrus juicer
Tools
Refrigerator
Serving suggestions
Serve the Ensalada de Caracol with a side of crispy plantain chips for a delightful contrast of textures.
Tips & tricks
For a milder version, remove the seeds and membranes from the scotch bonnet pepper before chopping.
Cost
$20