Konk Salad (conch Ceviche)
Konk Salad, also known as Conch Ceviche, is a refreshing and flavorful dish that originates from the Turks and Caicos Islands. This seafood salad is made with fresh conch, a variety of vegetables, and citrus juices, creating a zesty and tangy flavor profile.
Ingredients
- 1 lb fresh conch, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
- 2 tomatoes, seeded and diced
- 1 cucumber, peeled and diced
- 1 scotch bonnet pepper, finely chopped
- 1 cup fresh lime juice
- 1/2 cup fresh orange juice
- Salt and pepper to taste
- 1/4 cup chopped cilantro
Instructions
- In a large bowl, combine the diced conch, red bell pepper, green bell pepper, red onion, tomatoes, cucumber, and scotch bonnet pepper.
- Pour the lime juice and orange juice over the mixture and toss to combine.
- Season with salt and pepper to taste.
- Refrigerate the salad for at least 1 hour to allow the flavors to meld.
- Before serving, sprinkle the chopped cilantro over the salad as a garnish.
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
- 180
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 5g
Supplies
Large mixing bowl Sharp knife Cutting board
Tools
Citrus juicer
Serving suggestions
Serve the Konk Salad in chilled bowls or on a bed of lettuce for a refreshing appetizer or light meal.
Tips & tricks
For added heat, leave the seeds in the scotch bonnet pepper, or adjust the amount to control the spiciness of the salad.
Cost
$25