Ingredients
- 2 cans (29 oz each) scungilli (conch), drained, rinsed, and sliced into bite-sized pieces
- 2 stalks celery, thinly sliced
- 1 medium red bell pepper, diced small
- 1/2 small sweet onion (or red onion), finely chopped
- 1/4 cup black olives, pitted and halved
- 3–4 pickled cherry peppers, seeds removed, chopped
- 1/4 cup fresh Italian parsley, chopped
- 2 medium lemons (zest of 1, juice of both)
- 1/4 cup extra-virgin olive oil
- 1–2 tsp Frank’s Hot Sauce (or to taste)
- 1/4 tsp red pepper flakes (optional, for extra heat)
- Salt & freshly ground black pepper, to taste
Description
zesty, bright, and just a touch spicy. It pairs wonderfully with crusty bread, a glass of crisp white wine, or as part of a larger seafood spread
Serving Size (people)
6
Preparation Time (minutes)
20
Cuisine(s)
Italian
Food Allergies
Shellfish
Meal Type
Lunch or Dinner
Instructions
- Prepare the scungilli: Open the cans and pour into a large strainer or colander. Rinse thoroughly under cold running water. Let drain well. Slice any large pieces into smaller, uniform pieces.
- Prep vegetables: Slice celery thin, dice the red bell pepper, finely chop the onion, halve the olives, chop the cherry peppers, and mince the parsley. Zest one lemon, then juice both.
- Mix salad: In a large mixing bowl, combine the drained scungilli with celery, bell pepper, onion, olives, cherry peppers, and parsley.
- Make the dressing: Add olive oil, lemon juice, lemon zest, Frank’s Hot Sauce, and red pepper flakes. Season with salt and black pepper to taste.
- Combine: Toss everything gently until well coated. Adjust seasoning (more lemon, salt, or hot sauce as desired).
- Marinate: Cover and let sit for at least 30 minutes at room temperature (or in the refrigerator) to allow the flavors to meld. Stir again before serving.
- Serve: Enjoy chilled or at cool room temperature as a refreshing appetizer or side dish.