Bahamian Conch Salad with Citrus and Scotch Bonnet

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Fresh conch meat tossed with zesty citrus juices and fiery Scotch bonnet pepper for a tangy, vibrant seafood salad. This Caribbean recipe, ready in about 20 minutes, pairs fresh conch meat, finely chopped, fresh lime juice, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

Ingredients

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

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Instructions

1. Step 1: In a large bowl, combine 1 cup finely chopped fresh conch meat with 1/4 cup fresh lime juice and 1/4 cup fresh orange juice. Let marinate for 15 minutes to tenderize and infuse citrus flavor.
2. Step 2: Add 1/4 cup finely diced red onion, 1/2 cup seeded and diced tomato, and 1/2 cup peeled and diced cucumber to the bowl with the conch.
3. Step 3: Stir in 1 small seeded and minced Scotch bonnet pepper, 2 tbsp chopped fresh cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently but thoroughly.
4. Step 4: Chill the salad for 10 minutes before serving for flavors to blend and serve chilled as a refreshing appetizer or light meal.