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
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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


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.

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