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Dominican-Style Conch Salad
Recipes
Dominican-Style Conch Salad
4 servings
1 hour, 30 minutes total (Active 30 minutes)

Ingredients

  • 1 lb conch meat (white meat only)
  • 4 green onions
  • 1 rib celery
  • ½ bunch fresh cilantro
  • 1 habanero pepper
  • 2 limes, for juice
  • 1 grapefruit, for juice
  • 1 (10 oz) can diced tomatoes with green chilies
  • 1 teaspoon kosher salt
  • Plantain chips, tostones, or tortilla chips (optional for serving)

Steps

    1. Bring large saucepan of water to a boil. Clean conch and cut into 1-inch pieces (wash hands). Place conch in bowl of food processor and pulse until finely chopped. Boil conch meat 3 minutes until 145°F; drain and let stand to cool.
    2. Slice green onions thinly; chop celery, cilantro, and habanero, removing membranes and seeds, if desired. Juice limes (2 tablespoons) and grapefruit (⅓ cup). Drain tomatoes and green chilies.
    3. Combine in medium bowl: conch; onions; celery; cilantro; habaneros; tomatoes and green chilies; salt; and lime and grapefruit juices. Cover and refrigerate 1 hour (or overnight). Serve with plantain chips, tostones, or tortilla chips, if using.

Amount per ¼ recipe serving: Calories 180, Total Fat 1.5g, Sat Fat 0g, Trans Fat 0g, Chol 75mg, Sodium 680mg, Total Carb 9g, Fiber 1g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 31g, Vitamin D 0%, Calc 10%, Iron 10%, Potassium 6%