Conch Salad

Charla’s conch salad is a Bahamian version with citrus juice, chopped red and green bell peppers, yellow onion, tomato and pink salt. This selected mild version uses Scotch bonnet with its membrane removed and is refrigerated before chilled service.

The selected frozen conch thaws; any remaining skin is sliced away if needed, then it is washed. A knife and chopping board are used to halve the oranges and limes, which are set aside. The conch is chopped on a board and put into a small bowl.

The Scotch bonnet is finely chopped, discarding its membrane for the selected mild version, and set aside. A juice extractor squeezes the halved citrus fruit; seeds are discarded and the juice is set aside.

The supplied chopped red and green bell peppers and tomato are combined in a medium bowl. The supplied chopped yellow onion and prepared Scotch bonnet are added, followed by the chopped conch.

The citrus juice is drizzled over the mixture with pink salt. A large spoon folds everything together. The salad is tasted, with more of the same salt if needed, then refrigerated before serving chilled.