Scungilli Salad

Scungilli Salad

Servings: 8-10


29-ounce can of sliced scungilli (conch), drained and twice rinsed (I used La Monica brand)

2 cloves garlic, minced

4 stalks of celery, diced

1 cup chopped red onion

2 Fresno peppers, seeded and minced (may substitute with jalapeño, but then add one small diced red bell pepper)

3 ounces can extra-large black pitted olives, drained and sliced

4 Tbsps. olive oil

Juice of two lemons (no seeds or pulp)

2 tsp. sea salt

½ tsp. Ground black pepper

Add freshly chopped parsley and a sprinkle of cayenne for added freshness and spice!


Put all ingredients in a medium bowl and toss until well mixed.  

Refrigerate for 30 minutes or more.  Serve chilled.  

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