CONCH SALAD, MAN! (four appetizer servings)
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While it’s rubbery texture is an acquired taste for some, in the Florida Keys and parts of the Caribbean conch is considered a local treasure.
1 pound cleaned fresh conch, diced
¼ cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 jalapeno pepper, stemmed, seeded and minced
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt
1 tablespoon chopped, fresh cilantro leaves
½ European (hothouse) cucumber, peeled and minced
1 stalk celery, minced
½ yellow bell pepper, minced
½ red bell pepper, minced
¼ red onion, minced
½ cup diced, fresh tomato
½ ripe Haas avocado, diced (optional)
- Combine all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerator for at least 2 hours to allow the flavors to develop.
- To serve, fold in tomato and avocado. Transfer to 4 chilled serving glasses or bowls.
adapted from Norman Van Aken and Justin Van Aken, My Key West Kitchen: Recipes and Stories