"Cracked" Conch Salad

Total Time:
50 min
20 min
30 min

4 servings

  • 1 pound fresh or frozen conch meat (defrosted if frozen)
  • 3/4 cup plus 2 tablespoons fresh lime juice, divided
  • 3 tablespoons coconut milk
  • 2 tablespoons fresh orange juice
  • 1 large tomato, seeded and finely chopped
  • 2 finely chopped seeded green chiles, such as jalapeno or serrano
  • 1/2 finely chopped seeded Scotch bonnet chili
  • 1/2 cup finely chopped red onion
  • 2 tablespoons finely chopped cilantro leaves
  • Salt
  • Thinly sliced Iceburg lettuce, for serving
  • 1 avocado, peeled, seed removed, and thinly sliced lengthwise
  • Extra-virgin olive oil
  • Lime wedges, for garnish
  • Place the conch meat on a clean work surface and tenderize by pounding with a meat mallet for 3 to 5 minutes. Dice the conch and place in a nonreactive bowl with 1/2 cup of the lime juice and the coconut milk and set aside to marinate for about 30 minutes.

  • Drain the conch and transfer to a clean nonreactive bowl. Add the remaining lime juice, orange juice, tomatoes, green chiles, Scotch bonnet, red onion and cilantro and stir to combine well. Season, to taste, with salt. Place a small amount of thinly sliced lettuce in the bottom of each of 4 martini glasses, then place 3 avocado slices in each glass, standing upright along 1 side if possible. Divide the conch salad among the glasses and drizzle with a little of the extra-virgin olive oil. Serve immediately, garnished with lime wedges.

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