Name: Conch Salad Cocktail
Yield: Makes 10 to 12 servings
Ingredients: 3 pounds frozen, cleaned, and cooked conch; 1/4 cup olive oil; 2 tablespoons minced shallots, peeled and minced; 3 medium tomatoes, diced; 1 yellow or orange bell pepper, diced; 1 large jalapeño, seeded and minced; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1/4 cup coarsely chopped fresh cilantro; Juice of 4 limes, plus extra limes, cut into wedges, for serving; 1/4 cup red-wine vinegar; 1 tablespoon kosher salt; 2 teaspoons freshly ground black pepper; 1/2 teaspoon cayenne pepper; Saltines or other white crackers for serving

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Conch Salad CocktailLara Ferroni

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. Conch is typically sold cooked and frozen, so to make this salad, simply defrost the frozen conch and cut it into bite-size pieces. Look for conch that's white or off-white and not brown or yellow if you're buying it from your fishmonger, Wessel says. The lime juice and vinegar in the salad will further cook the conch slightly, like a ceviche.

Recipe notes

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