Conch Salad Cocktail

Ingredients for Conch Salad Cocktail

• 1.4kg frozen, cleaned, and cooked conch

• 60ml olive oil

• 2 tablespoons minced shallots, peeled and minced

• 3 medium tomatoes, diced

• 1 yellow or orange pepper, diced

• 1 large jalapeño, seeded and minced

• 1/4 cup coarsely chopped fresh flat-leaf parsley

• 1/4 cup coarsely chopped fresh coriander

• Juice of 4 limes, plus extra limes, cut into wedges, for serving

• 60ml red-wine vinegar

• 1 tablespoon kosher salt

• 2 teaspoons freshly ground black pepper

• 1/2 teaspoons cayenne pepper

• Saltines or other white crackers for serving

In a large bowl filled with cold water, thaw the conch. Drain the defrosted conch then chop the conch into roughly 1/2-inch pieces and transfer to a large bowl.

In a small sauté pan over moderately high heat, heat the oil for 1 minute. Add the shallots and sauté, stirring constantly, until golden, 1 to 2 minutes. Let cool.

When the oil is cool, drizzle over the conch. Add the tomatoes, pepper, jalapeño, parsley, coriander, lime juice, vinegar, salt, black pepper, and cayenne pepper, and toss to combine. Cover and refrigerate at least 1 hour. DO AHEAD: The conch salad can be prepared ahead and stored, covered in the refrigerator, up to 1 day.

Serve the chilled conch salad in cocktail glasses or fruit dishes, with lime wedges and white crackers alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.