Scungilli Salad Recip
The Scungilli Salad Recipe is a bright, refreshing and flavorful Italian-American seafood dish made with tender conch (scungilli), lemon juice, olives, herbs and crisp vegetables.
Ingredients
- 1 lb scungilli fresh or canned conch
- 1 small red onion thinly sliced
- 1 small green bell pepper thinly sliced
- 1 stalk celery sliced
- 1 clove garlic minced
- ¼ cup fresh parsley chopped
- ¼ cup black olives sliced
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp oregano
- Pinch of crushed red pepper optional
Instructions
Prepare the Scungilli
- If using fresh scungilli, boil in salted water for 35–45 minutes until tender.
- If using canned scungilli, drain and rinse gently.
- Slice into thin pieces if not already sliced.
Prepare the Vegetables
- Slice onion, bell pepper, celery, and olives.
- Chop parsley and mince the garlic.
Make the Dressing
- In a bowl, mix olive oil, red wine vinegar, lemon juice, salt, pepper, garlic, oregano, and red pepper flakes (optional).
Combine Everything
- Add scungilli, vegetables, and olives to a large mixing bowl.
- Pour the dressing over the top.
- Mix gently to coat well.
Chill Before Serving
- Let the salad rest in the fridge for at least 1 hour.
- This helps the flavors blend and deepen.
Notes
- Use canned scungilli for quick prep—it’s already cooked.
- Do not overcook fresh conch; it becomes tough.
- Add more lemon juice if you like tangy dressing.
- Chill for several hours for stronger flavor.
- Add capers or banana peppers for extra bite.