CONCH SALAD, MAN!

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Chef Norman Van Aken's Key West-inspired recipe for conch salad made with finely diced conch, tomatoes, red onions, Scotch bonnets, bell peppers, celery, citrus juices and herbs.

Provided by Norman Van Aken

Categories     Salad     Shellfish     Vegetable     Appetizer     Dinner     Seafood     Bell Pepper     Jalapeño     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 as an appetizer

Number Of Ingredients 14

1 pound cleaned fresh conch, diced
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 jalapeño pepper, stemmed, seeded and minced
2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon chopped fresh cilantro leaves
1/2 European (hothouse) cucumber, peeled and minced
1/2 yellow bell pepper, minced
1/2 red bell pepper, minced
1/4 red onion, minced
1/2 cup diced fresh tomato
1/4 ripe Florida avocado, diced, or 1/2 ripe Haas avocado (optional)

Steps:

  • Combine all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerate for at least 2 hours to allow the flavors to develop.
  • To serve, fold in the tomato and avocado. Transfer to 4 chilled glasses or serving bowls.

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