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.

Konk Salad (conch Ceviche)

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

  1. In a large bowl, combine the diced conch, red bell pepper, green bell pepper, red onion, tomatoes, cucumber, and scotch bonnet pepper.
  2. Pour the lime juice and orange juice over the mixture and toss to combine.
  3. Season with salt and pepper to taste.
  4. Refrigerate the salad for at least 1 hour to allow the flavors to meld.
  5. 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