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Caribbean Cracked Conch
Like
Caribbean Cracked Conch
Indulge in the tropical flavors of the Caribbean with this mouth-watering cracked conch recipe. Conch meat is tenderized in a zesty marinade, then pan-seared to perfection and served with a side of sweet plantains and spicy mango salsa. This dish is a perfect blend of island flavors and is sure to transport your taste buds to the sun-kissed beaches of the Caribbean. The conch is cooked to a tender and slightly firm texture, while the plantains add a nice sweetness and the mango salsa provides a spicy kick. This recipe is perfect for those looking to add a little island flair to their culinary repertoire.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Shellfish, Sulfites
Ingredients
1 pound pound
Conch meat
200 Calories
1/2 cup cup
Coconut milk
50 Calories
2 tablespoons tablespoon
Lime juice
10 Calories
2 tablespoons tablespoon
Olive oil
100 Calories
2 cloves cloves
Garlic
10 Calories
1-inch piece piece
Ginger
10 Calories
2 plantains
Plantains
100 Calories
1 ripe mango mango
Mango
100 Calories
1/4 cup cup
Red onion
20 Calories
1/4 cup cup
Jalapeño
10 Calories
1/4 cup cup
Cilantro
10 Calories
to taste pinch
Salt and pepper
0 Calories
Step-by-Step Instructions
1
In a large bowl, whisk together coconut milk, lime juice, olive oil, garlic, and ginger. Add the conch meat and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2
Heat a large skillet over medium-high heat. Remove the conch meat from the marinade, letting any excess liquid drip off. Add the conch meat to the skillet and cook for 2-3 minutes per side, or until cooked through.
3
While the conch meat is cooking, heat a small skillet over medium heat. Add the plantains and cook for 2-3 minutes per side, or until caramelized and tender.
4
In a small bowl, combine mango, red onion, jalapeño, cilantro, and lime juice. Stir to combine and season with salt and pepper to taste.
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Where cooking meets life and technology.
© 2025 Cooklaif