Conch Salad is Back!

Throughout South America and the Caribbean one can find many variations and methods for making ceviche. My favorite way to make it I found in the Bahamas. Fresh Citrus juices, lemon, lime and orange; onion, tomato, peppers, and scotch bonnet are the natural fresh ingredients found in the Bahamas style conch salad (ceviche).

As you cross over the bridge heading from Pleasure Island into Nassau you will find several waterside markets serving some amazing ceviche. At those markets it is prepared to order, fresh and delicious. They simply reach a gaff into the water and pull up a string of conchs as they need them.

It is the perfect treat for us here in the Keys when we head out to enjoy a day out at in the Marquesas, Boca Grande, or Woman Key.

We prepare our ceviche ingredients at home and then add our freshly chopped catch once we’re out there and enjoy it on the beach. Of course, harvesting conch is not legal here in the Keys so we substitute fish and it is just as good. Sunshine, a cold beverage, sandy feet, and a big bowl of ceviche is one of the great ways we spend our time in Key West!

Conch Salad  or  Ceviche

• 1 pound conch or other white fish

• (snapper, dolphin, snook, hogfish, cero mackerel)

• 1 large yellow onion diced

• 1 green pepper diced

• 1 tomato diced

• 3 oranges juiced

• 2 lemons juiced

• 2 limes juiced

• 1 teaspoon extra virgin olive oil

• ½ teaspoon garlic

• Sea salt to taste

• Fresh ground pepper to taste

• Minced Scotch bonnet to taste (extremely spicy so be careful)

• ¼ peeled and diced cucumber (optional)

• Add a little cilantro if you like, I do 

Mix all ingredients let stand for 15 minutes and enjoy
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