Conch Salad with Lime Vinaigrette
A ceviche-style salad of diced conch cured in lime juice with swappable vegetables and proteins. Served cold with a lime vinaigrette and customizable garnishes.
Ingredients
Method
Place diced conch in a glass or ceramic bowl and cover completely with lime juice. Add 1/2 teaspoon salt, stir gently, and refrigerate for 1–2 hours until the conch turns opaque and firms up.
While the conch cures, dice cucumber, red onion, and bell pepper into small, uniform pieces. Chop cilantro and slice green onion; set aside.
Whisk together lime zest, remaining lime juice, olive oil, remaining salt, black pepper, and hot sauce if using. Taste and adjust seasoning.
Drain cured conch in a fine-mesh strainer, discarding the curing liquid. Transfer to a serving bowl and gently fold in diced vegetables and cilantro.
Pour vinaigrette over the salad and toss gently to combine. Top with sliced green onion and serve immediately over ice or chilled plates.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →