177: BEST CONCH SALAD by Abacos Bahamian expert "concher", Fatty; Marsh Harbor, Bahamas

Open the conch using a hammer instead of a gun cracker.

Make a small crack in the conch shell to access the meat inside.

Use a sharp knife to break off the tip of the conch and remove the meat from the shell.

Remove the intestines from the conch meat.

Rinse the conch meat with salt water and lime juice.

Tenderize the conch meat by cutting off the red parts and the horn.

Layer the conch meat in a bin with lime and salt water.

Let the conch meat simmer in the salt water solution until ready to use.

Prepare herbs for the salad, picking them fresh every morning.

Blend yellow goat peppers, orange goat peppers, and green ghost peppers in a Ninja blender to make a sauce without vinegar.

Add salt and sour orange juice to the blended pepper sauce for flavor.

Combine the prepared conch meat with the pepper sauce and herbs to complete the salad.

Dietary

Allergens