Conch Salad
This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Salads, by Naomi.
Ingredients:
- 6 raw conch, skinned
- 1 pt. “Old Sour” (see below, you will need to prepare this at least 1 day prior to using)
- 1 bunch green onions and tops
- 1 large tomato
- 1 c. celery, cut fine
- 12 radishes, sliced thin
- 1 large Green Pepper
- Salt and Pepper
Preparation: Grind Conch, place in bowl, add “Old Sour”. Combine vegetables and add to conch. Let set 3-4 hours before serving.
Old Sour
Ingredients:
- 2 cups Key Lime juice or Persian Lime juice
- 1 tablespoon salt
- 2 Bird Peppers or a few drops of hot sauce
Preparation: Mix all ingredients together. Let stand one day or longer. Strain through cheesecloth four times, reserving peppers. Pour into bottles with Bird Peppers. Cork. Refrigerate two weeks or more before using. Store in refrigerator two to three months. Old Sour is a very old Key West tradition and Conchs use on it just about everything.
Tags: Conch Recipe, ILA
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Tags: Conch Recipe, ILA
