With the third largest reef in the Caribbean, it should come as no surprise that conch (locally caught at nearby reefs) is the national dish of Turks and Caicos. Conch is similar to calamari in texture and is most commonly made into a ceviche when tossed with sweet peppers, garlic, red onion, tomato, vinegar, and lime juice. A dish known across the Caribbean region, this fresh and light salad can also be found in Dominican Republic, Haiti, Jamaica, the Cayman Islands, Puerto Rico, and more.
Not a big fan of raw conch? No need to worry. Conch can also be enjoyed on the island in soups or fritters.