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+ servings
bowl of conch salad with tortilla chips

Conch Salad

A spicy and tart ceviche with conch, tomatoes, cucumbers, peppers, and lots of citrus.

Course Appetizer
Cuisine Bahamian
Keyword bahamian conch salad, conch, conch salad
Prep Time 15 minutes
Cook Time 5 minutes
Chilling time 5 hours
Total Time 5 hours 20 minutes
Servings 8
Author Amanda


  • half a pound of conch meat
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1 ripe tomato diced
  • 1/4 cup diced onion
  • 1/2 cup peeled seeded and diced cucumber
  • 1/2 cup diced bell peppers
  • 2 hot peppers jalapeño, Scotch bonnet, whatever you like, minced
  • a splash of white vinegar
  • cilantro optional
  • Salt and pepper to taste
  • Tortilla chips


  1. If prefer to use the conch raw, wash conch with a mixture of lemon, salt and water and smash with a meat mallet a few times to tenderize. Dice into half-inch chunks.
  2. If you prefer to cook the conch (I do this if I'm not sure how long conch has been thawed out), simmer in boiling water for 4-5 minutes. Dunk in ice bath to stop the cooking and then coarsely dice.
  3. Place in mixing bowl with remaining ingredients and season with salt and pepper.

  4. Cover and chill for up to 5 hours. Toss in the cilantro, if using, before serving.
  5. Mix and serve with chips.