Bahamas-Style Conch Salad with Citrus and Scotch Bonnet

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing, zesty conch salad bursting with fresh lime and orange juice and a kick of Scotch bonnet pepper, embodying Bahamas coastal flavors. This Caribbean recipe, ready in about 30 minutes, pairs fresh conch meat, chopped, lime juice, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Serves 2 Caribbean cuisine 120 cal/serving

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Ingredients

1 cup fresh conch meat, chopped
1/4 cup lime juice
1/4 cup orange juice
1/4 cup red onion, finely diced
1/2 cup tomato, diced
1/2 cup cucumber, diced
1 small Scotch bonnet pepper, seeded and minced
2 tbsp fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Cuisinart Stainless Steel Hollow Handle 15-Piece Cutlery Block Set, Kitchen Knife Set with Steel Blades for Precise Cutting, Durable Knives with Ergonomic Handles, C77SS-15PK
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Instructions

Step 1: In a non-reactive bowl, toss 1 cup chopped fresh conch meat with 1/4 cup lime juice and 1/4 cup orange juice. Let it marinate for 15 minutes until the conch turns opaque and slightly firm.
Step 2: Add 1/4 cup finely diced red onion, 1/2 cup diced tomato, 1/2 cup diced cucumber, and 1 small minced Scotch bonnet pepper to the marinated conch. Mix gently.
Step 3: Season the salad with 1 tsp salt, 1/2 tsp black pepper, and stir in 2 tbsp chopped fresh parsley. Chill for 10 minutes before serving to meld flavors.