Dominican-Style Conch Salad

Dominican-Style Conch Salad

Active Time

30 minutes

Total Time

1 hour, 30 minutes

Serving Size



  • 1 lb conch meat (white meat only)
  • 4 green onions
  • 1 rib celery
  • ½ bunch fresh cilantro
  • 1 habanero pepper
  • 2 limes, for juice
  • 1 grapefruit, for juice
  • 1 (10 oz) can diced tomatoes with green chilies
  • 1 teaspoon kosher salt
  • Plantain chips, tostones, or tortilla chips (optional for serving)


  1. Bring large saucepan of water to a boil. Clean conch and cut into 1-inch pieces (wash hands). Place conch in bowl of food processor and pulse until finely chopped. Boil conch meat 3 minutes until 145°F; drain and set aside to cool.
  2. Slice green onions; chop celery, cilantro, and habanero (removing membranes and seeds, if desired). Juice limes (2 tablespoons) and grapefruit (1/3 cup). Drain tomatoes and green chilies. Combine in medium bowl: conch, onions, celery, cilantro, habanero, tomatoes and green chilies, salt, and lime and grapefruit juices. Cover and refrigerate 1 hour (or overnight). Serve with plantain chips, tostones, or tortilla chips, if using.

Nutritional Information

Amount per ¼ recipe serving: Calories 180, Total Fat 1.5g, Sat Fat 0g, Trans Fat 0g, Chol 75mg, Sodium 680mg, Total Carb 9g, Fiber 1g, Sugars 4g, Protein 31g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%