Conch Salad

By Norman Van Aken

Published February 9, 2019 at 9:00 AM EST

1 of 4

Sunset Snacks

Penny De Los Santos

2 of 4

Sunset Snacks

Penny De Los Santos

3 of 4

Frank, The Conch Salad Man

4 of 4

Frank, The Conch Salad Man

CONCH SALAD

2 pounds cleaned, fresh conch, diced and lightly salted for 30 minutes

1/2 Cup fresh squeezed orange juice

1/4 Cup fresh lime juice

1/4 Cup fresh lemon juice

1 jalapeño, stemmed, seeded and minced

½ Cup XVOO

¼ Cup kosher salt, (or more to taste)

¼ Cup roughly chopped fresh cilantro

1 cucumber, peeled and diced medium, slightly salted

1 yellow bell pepper, stemmed, seeded and diced small

2 red bell pepper, “ “ “ “ “

1/2+ Cup red onion, peeled and diced small

1 Cup diced fresh tomato, (skin removed optional)

1 ripe avocado, diced medium

Hot Sauce, as desired

Rinse off the conch in cold water and drain well. Blot dry with paper towels.

Combine all of the ingredients except the avocado in a large bowl over ice. Stir and refrigerate for at least 30 minutes to 1 hour to allow the flavors to deepen.

When ready to serve…add in the avocado and any Hot Sauce if desired.

Serve.