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Top Shell Salad

Seasoned Top Shell Salad Recipe

You can serve this salad chilled or at room temperature. Step 2 softens the onions; you can skip this step if you don’t mind the taste of raw onions.

Check out the step-by-step photos on the previous page.


  • 1 can top shell (conch) recommended to use one without preservatives
  • top shell sauce from the can any amount you like
  • half red/white onion sliced thinly
  • 3 + 2 small limes divided
  • 3 chilli padi sliced thinly; to taste#
  • a handful coriander roughly chopped

# use finger-length red chilli if you do not want the heat


  1. Prep top shell. Cut each top shell to 3-4 smaller slices. Reserve the soaking sauce in the can.
  2. Soften the raw onions. In a large bowl, add sliced onions and squeeze the juice from 3 limes over them, stirring to coat the onions evenly. Let it rest for 5 minutes, allowing the raw onions to soften.
  3. Toss and serve. Add sliced top shell, remaining lime juice, chilli and coriander over the onions. Spoon 2 or more tablespoons of top shell sauce and toss the salad. Serve as an appetizer (good with beer) or as a side-dish.
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8 comments on “Top Shell Salad”

  1. Love how it turned out…and the simple preparation is definitely a bonus.

  2. Easy peasy side dish and it’s my favorite! 

  3. I think I never really had top shell before? Not sure. Maybe tried it once or twice, in buffets in which they are served in salads too. Love this no-cook dish. I will definitely make this if I can find good-quality canned top shell like yours

  4. Toss in some canned pickled lettuce with its liquid. Crunchy and extra delicious.

  5. i was so happy to see that u have this recipe! i really like to follow your recipes as they are striaght forward and simple. plus your recipes (seasonings) are just to our liking.
    thank you for what you do!

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