Caicos Conch Salad

Background

Caicos conch salad is a bright, beachside staple across the Turks and Caicos Islands, celebrated for its crisp texture and sun-splashed flavors. Traditionally made with raw, finely diced conch lightly “cooked” by the acidity of fresh lime juice and balanced with a touch of sweet-tart orange juice, it’s then tossed with bracing red onion, juicy tomato, fiery scotch bonnet pepper, and fragrant cilantro. Equal parts refreshing and bold, it’s perfect as a starter, a light lunch, or a breezy snack after a swim.

Ingredients

• 1 lb finely diced conch
• 1/2 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1/2 cup finely chopped red onion
• 1 cup diced tomato
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1 small minced scotch bonnet pepper (to taste)
• 1/2 cup diced cucumber
• 1/4 cup chopped cilantro
• 1/2 tsp sea salt, or to taste
• 1/4 tsp black pepper, or to taste

Preparation

1. Prep the seafood: Pat the conch dry and finely dice it into small, even pieces so the texture stays pleasantly crisp and the citrus can “cook” the surface evenly.
2. Mix the vegetables: In a chilled bowl, combine the red onion, tomato, green bell pepper, red bell pepper, cucumber, and the minced scotch bonnet pepper.
3. Citrus cure: Add the diced conch to the bowl and pour in the lime juice and orange juice. Stir well, then let the salad stand for 15 minutes so the acidity can brighten the conch and meld flavors.
4. Season and finish: Gently fold in the cilantro, then season with the sea salt and black pepper. Taste and adjust with a splash more lime juice or a pinch of sea salt if needed.
5. Serve: Spoon into a chilled bowl. For extra heat, add a touch more minced scotch bonnet pepper; for extra freshness, top with a sprinkle of cilantro.

Serving Tips

Keep the salad cold and bright by serving immediately after its brief rest. A final squeeze of lime juice at the table lifts the aromatics, while a touch more cilantro adds a green, herbal pop. Balance heat by adjusting the scotch bonnet pepper to taste.

Make-Ahead and Storage

For best texture, mix and rest for only 15 minutes before serving. If making slightly ahead, keep the chopped conch and vegetables separate, then combine with the lime juice and orange juice shortly before eating. Leftovers can be refrigerated for a few hours; if excess liquid accumulates, gently drain and refresh with a tiny pinch of sea salt and a splash of lime juice.

Notes and Variations

• Milder heat: Reduce the scotch bonnet pepper and add a little more orange juice for sweetness.
• Extra crunch: Increase the cucumber and red onion slightly for a crisper bite.
• Zestier finish: Add a touch more lime juice and a pinch of sea salt just before serving to amplify brightness.

Safety and Sourcing

Always start with very fresh, properly cleaned conch. Keep everything cold, work with a sharp knife, and serve soon after the brief marination in lime juice and orange juice for best flavor and texture.