Recipe Card: Caribbean Cuisine for Christmas
Bill Grannis loves getaways to the Caribbean for many reasons; two of them being the delightful reunion with conch and Kalik. Kalik Beer is native to the Bahamas. So, Bill makes himself a nice fresh conch salad and sips on a cold beer. Interested in trying a new recipe over the holidays? Check out Bill’s post below. He shares his favorite recipe with us here:
A conch is basically a seagoing snail that lives in the warm waters of the Caribbean. Its shell, with the pretty pink flare, is the one that you see featured most often in the tropical tourists shops. The tough conch meat is often chopped, pounded, or sliced and marinated to make it into salads, fritters, or grilled morsels.
I’m a big fan of the conch salad which consists of chopped raw conch meat, diced onions, green peppers, and tomatoes. All ingredients are combined in lime and orange juice with minced habenero peppers added for heat. The dish is similar to ceviche prepared fish that is marinated in citrus juices to “cook” it.
- 1 diced raw conch
- 1/2 diced tomato
- 1/2 diced green pepper
- 1/2. diced onions
- Juice of 2 limes
- Juice of 1 orange
- 1/2 tsp. salt
- 1/4 minced habenero (Scotch Bonnet) pepper or hot sauce – to taste
Combine ingredients and marinate about 15 minutes before serving.
The following images show how the conch removed from its shell is cleaned, prepped and prepared for a gastronomic delight at the Anchorage Bar & Restaurant at Arawak Cay near Nassau.