The Bahamas is a popular tourist destination all year round, but from June to August, smaller crowds flock to the island paradise due to the extreme heat. While you may not want to spend your summer months fighting off humidity, Caribbean natives might find themselves craving authentic local dishes around this time of year. One of the most popular is conch salad – consisting of raw seafood and fresh produce that will leave an impression on your palette.

You’ll need to plan in advance before making conch salad, as the water snails used in the recipe are best when fresh and from a reliable source. They’re not commonly found at most grocery stores, but A Spicy Perspective suggests checking out online shopping options and getting your shipment of conch overnighted should those Bahmenian cravings strike.

Must-Try Conch Salad Recipe

There are so many ways to enjoy a conch salad this summer, whether it’s a lunch option that transports you to the tropics following a workout or served as a side with another Caribbean classic. The simple ingredients make it light on the stomach but still hearty enough to satisfy you, and you can adjust the dish’s spice level to match your preference.

Ingredients:

• Conch meat (raw, can be tenderized or in steaks)
• Fresh veggies (diced tomato, green bell pepper, red bell pepper and sweet onion)
• Habanero pepper
• Orange and lime
• Salt and pepper

Instructions:

1. Chop your conch meat into ¼ inch cubes and place in a large mixing bowl.
2. Chop all your fresh produce and add to the same bowl.
3. Squeeze juice from the orange and lime, pouring it over the salad.
4. Season generously with salt and pepper to taste.
5. Toss gently to coat, taking care not to mush the ingredients.
6. Cover and chill for 15 minutes or longer.