Recipe courtesy of Herb Wilson

Conch Salad with Lime, Avocado and Cilantro

  • Total: 1 hr 40 min
  • Prep: 30 min
  • Cook: 1 hr 10 min
Save Recipe


1 fresh or frozen Jamaican conch

Juice of 6 limes

1/4 cup of extra virgin olive oil, plus 2 tablespoons

1/2 bunch of cilantro, chopped plus sprigs for garnish

1 cup red, yellow and green peppers, diced

2 large hothouse tomatoes, peeled and diced

2 scallions, sliced

1 red onion, diced

1 chipotle chili, chopped

1 avocado, thinly sliced, for garnish

Sliced limes, for garnish


  1. Preheat grill. In a heavy bottomed pot cook conch in water for 1 hour or until tender. Strain through a colander and let cool slightly. Rub cooked conch with 2 tablespoons olive oil and grill for 8 minutes or until slightly charred on the outside and allow to cool again. Afterward, slice conch into paper thin slices and return to a metal or non-reactive bowl and add additional ingredients and mix thoroughly. Serve chilled with avocado, sliced limes and cilantro sprigs.

Jerk Chicken and Tomato Salad

Citrus Pea Sprout Salad

Jicama and Blood Orange Salad

Endive Tri-Colore Salad

Carrot, Green Apple and Mint Salad

Cucumber Salad with Freshly Grated Coconut

Mixed Green Salad with Whole Citrus Vinaigrette

Mixed Green Salad with Lemon, Olives and Anchovies

🤤 More Drool-Worthy Recipes