"Hey. Hey. I'm Frank, the Conch Salad Man. I'll sell you the world's best conch salad!" He was holding a huge white pickle bucket brimming with his conch salad. With no more explanation than that, he reached in and gave me a paper cup full. I tipped back a mixture of finely diced conch, tomatoes, red onions, Scotch bonnets, bell peppers, celery, citrus juices and herbs. The flavors of the sea were in there, too. Living in Key West was my culinary university; I never needed more formal training. The place was filled with honest, in-your-face flavors that came from the Cuban, Bahamian and African-American residents and wanderers who passed through. I didn't move to Key West to re-invent the cuisine—I came to find a home. In the process, I found a path to both. In this recipe, you will taste the foundation of each.
Recipe information
Yield
Serves 4 as an appetizer
Ingredients
1
1
2
2
1
2
1
1
1
1
1
1
1
1
Need to make a substitution?
Preparation
Step 1
Combine all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerate for at least 2 hours to allow the flavors to develop.
Step 2
To serve, fold in the tomato and avocado. Transfer to 4 chilled glasses or serving bowls.