Conch Salad Plate
A raw or lightly cured seafood salad featuring tender conch meat with citrus, vegetables, and fresh herbs. Served chilled on a bed of greens with swappable protein and vegetable components.
Ingredients
Method
Cut cleaned conch meat into small, bite-sized pieces and place in a mixing bowl.
Pour fresh lime juice over the conch, then add sea salt and black pepper. Toss gently to coat. Let sit for 10–15 minutes to allow the acid to begin curing the meat; stir occasionally.
Dice the red onion, cucumber, and bell pepper into small, uniform pieces. Roughly chop fresh cilantro.
Wash and tear the romaine lettuce into bite-sized pieces. Arrange on serving plates or in a bowl.
Drain excess liquid from the marinated conch. Fold in the diced vegetables and cilantro, then drizzle with olive oil and toss gently.
Spoon the conch salad mixture over the romaine base. Top with avocado slices if desired, and drizzle with cilantro-lime crema or additional lime juice.
Serve immediately, chilled, with a lime wedge on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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