Nutritional Info

Nutrition Facts

Serving Size 1 (242g)

Calories 279
Calories from Fat 168 (60%)
Amount Per Serving %DIV
Total Fat 18.7g 29%
Saturated Fat 2.8g 14%
Monounsaturated Fat 13.5g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 54.2mg 2%
Potassium 479.5mg 10%
Total Carbohydrate 26.9g 9%
Dietary Fiber 8.6g 34%
Sugars 0.5g
Protein 4.3g 9%

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Recipe Description
On Christmas Eve, my family's table was always laden with a variety of fish and seafood, served in salads, baked, stuffed, sauced and fried. My father's favorite was this salad made with conch. Crunchy celery complements the slightly chewy seafood, though fresh fennel can be substituted.
Prep time
1 hr 20 min
Cook time
20 min
Ready In
1 hr 40 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pound(lb)  fresh or frozen conch
1 Teaspoon(t)  salt, plus a pinch to taste
1/3 Cup(c)  extra virgin olive oil
2   tender celery ribs
2 Tablespoon(T)  fresh flat leaf parsley, chopped
1 Clove(clv)  garlic, finely chopped
1 Pinch(pn)  red pepper, crushed
3 Tablespoon(T)  fresh lemon juice
2 Cup(c)  radicchio or lettuce leaves

Preparation

If using fresh conch, go to step 2. 1f the conch are frozen, place them in a bowl with cold water to cover. Put the bowl in the refrigerator at least 3 hours up to overnight, changing the water occasionally. Bring a medium saucepan of water to a boil. Add the conch and 1 teaspoon salt. When the water returns to a simmer, cook the conch until tender when pierced with a fork, about 20 minutes. Drain and pat dry. Begin cutting the conch into 1/4 inch slices. When You come to a dark tube filled with a spongy matter, pull or cut it out and discard it, as it can be gritty. There is another tube on the outside of the body that does nor need to be removed. Rinse the slices well and pat them dry. In a medium bowl, combine the celery, parsley, garlic, red pepper, 2 tablespoons of the lemon juice and a pinch of salt. Add the conch and taste for seasoning, adding the remaining lemon juice if needed. Chill up to 1 hour or serve immediately on a bed of radicchio or lertuce leaves.

Additional notes

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