Conch Salad

(12/22/17) It is a mile and a half from Boat Harbour to Maxwell’s, the grocery store in Marsh Harbour.  We usually walk to the store because it’s a little scary to ride a bike with the traffic and narrow roads and because we like the exercise.  Each time we walk to Maxwell’s or any other of the stores in “town” we pass this nice gentleman below who is busy making conch salad at an outdoor stand.  The stand is on the harbor side of the street. 

He told me his name is George, but most people call him either Showboat, of Show-Bo.  I couldn’t tell because of his accent or perhaps my challenged hearing skills affected my interpretation.  George speaks to every passerby and has the biggest smile.  

George was making and selling conch salad on Friday when we walked by after lunch at Snappa’s with our kids (they arrived early Friday morning).  We asked him to make a pound for us.  He said it would take a few minutes.  I was happy to watch the process. George grabbed a chain from out of the harbor to which several shells were attached.  He took three off the chain and proceeded to remove the meat.  He had already drilled a hole into the shell which helps release the suction and allows for an easier time of getting out the sea-snail.  Yes, conch is basically a sea-snail. 

George cut away parts of the conch and tossed those inedible parts into the harbour.  He  tossed what was left in a cooler with water and limes.  He then went to work at the cutting board at the outdoor workstation. 

George took out a very sharp knife to chop green pepper, tomato and onion.  While chopping he told me that he also owns a restaurant next to the bakery in town.  He says they serve a nice Bahamian breakfast and lunch.  He asked me if I like grits.  I told him of course I like grits.  He smiled and said they have grits for breakfast.  

His children help him run the restaurant.  When I asked if he had big Christmas plans, George replied that his plans were to rest.  He is busy busy and needs to take it easy.

George added a little hot sauce from that container with the blue lid.  He would have added as much as we wanted.  Since this is our first batch, we decided to go light on the hot sauce.  

The salad made a delicious appetizer for later in the day.  We served it with tortilla chips.  It tastes very much like ceviche but the conch is a little more chewy than the fish that is typically used for ceviche.  

I found this recipe in my Bahamian cookbook.  If you can get conch where you live, you might want to try it.  It is a little different from George’s recipe, but will give you an idea as to quantities. 

Joy