About Fresh & Zesty Paleo Bahamian Conch Salad
If you’re craving something light, vibrant, and full of flavor, look no further than this Paleo Bahamian Conch Salad. This traditional island dish is a staple in the Bahamas, made from raw conch that’s marinated in citrus and tossed with fresh veggies and herbs. Think of it as a tropical ceviche with Caribbean soul.
Best of all? It’s naturally Paleo—no grains, no dairy, no added sugars. Just clean protein, raw veggies, and bold island flavor.
Why You’ll Love This Bahamian Conch Salad
- Protein-packed & low-carb
- Naturally gluten-free and grain-free
- No cooking required—perfect for hot days
- Bursting with citrus and spice
- Paleo, Whole30, and Keto friendly
Ingredients
- 1 cup fresh conch, cleaned and finely diced (or substitute with scallops or shrimp if unavailable)
- 1/2 cup diced red onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced tomato
- 1/4 cup diced cucumber (peeled and seeded)
- 1/4 cup chopped fresh cilantro or parsley
- 1 Scotch bonnet or jalapeño pepper, finely chopped (optional, for heat)
- 1/4 teaspoon sea salt, or to taste
- Juice of 2 limes
- Juice of 1 orange
Instructions
- Prep the Conch:
If using fresh conch, tenderize it first by pounding lightly with a meat mallet, then dice it into small pieces. - Combine Ingredients:
In a mixing bowl, add diced conch, red onion, bell pepper, tomato, cucumber, and herbs. Toss well to combine. - Add Citrus & Seasonings:
Pour in the fresh lime and orange juice. Add sea salt and chopped chili (if using). Mix thoroughly. - Chill & Marinate:
Let the salad marinate in the fridge for 30 minutes to 1 hour. The citrus juices will “cook” the conch, making it tender and flavorful. - Taste & Serve:
Taste and adjust salt or lime if needed. Serve cold, ideally with plantain chips or lettuce wraps for a full Paleo-friendly meal.
