CONCH SALAD
My twist on a favorite Bahamian-style dish, served cold.
Provided by Carl B
Categories Salad Seafood Salad Recipes
Time 3h20m
Yield 8
Number Of Ingredients 12
Steps:
- Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
- Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
- Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 13.5 g, Cholesterol 36.9 mg, Fat 0.3 g, Fiber 1.1 g, Protein 14.6 g, Sodium 319.5 mg, Sugar 4.6 g
FLORIDA AMBROSIA SALAD
Provided by Kris Wessel
Categories Salad Fruit Juice Citrus Fruit Dessert Christmas Vegetarian Buffet Grapefruit Tropical Fruit Coconut Pineapple Vegan Kumquat Pomegranate Apple Juice Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Pierce the softest eye of the coconut with a metal skewer or small screwdriver and drain any liquid into a small bowl to sample-you should have about 1/2 cup liquid. (If the liquid tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.)
- Bake the coconut for 15 minutes then transfer to a folded towel on a work surface. Using the back of a knife or a cleaver, crack the shell open. Break the shell into large pieces and use a strong knife to carefully remove the flesh from the shell. Using a vegetable peeler, remove the brown skin then shave the coconut into thin strips-you should have about 4 cups shaved coconut. Reserve 2 cups for the ambrosia salad; wrap and freeze the remainder for another use. DO AHEAD: Coconut shavings can stored, in an airtight container, in the refrigerator up to 1 week or frozen up to 3 months.
- Using a serrated knife, cut the peel off the grapefruits and oranges. Cut the fruit crosswise into 1/2-inch-thick rounds then cut the rounds into bite-size pieces. Transfer to a large bowl; add the pineapple, kumquats, pomegranate seeds, 2 cups coconut shavings, 1/2 cup coconut juice, and the apple juice, and toss gently to combine. Serve at room temperature or chilled. DO AHEAD: Florida Ambrosia Salad can be prepared ahead and stored, covered, in the refrigerator up to 8 hours.
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