Ingredients

• 1 lb conch
• 1 large onion, chopped 1/4 - 1/2 inch
• 1 large green pepper, chopped 1/4 - 1/2 inch
• 2 celery ribs, chopped 1/4 - 1/2 inch
• 1/2 cucumber, chopped 1/4 - 1/2 inch
• 2 large tomatoes
• 2 ounces lime juice
• 2 ounces wine vinegar
• 1 ounce olive oil (optional)
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon hot pepper, minced, to taste (Scotch Bonnet, Jamaican Hot, Fish)

Instructions

1. Cut up conch into pea size pieces (1/4”).

2. Combine Conch and Onion with lime juice, red wine vinegar, Worchestershire sauce, salt, pepper & hot pepper to taste. Stir well.

3. Let chill for 3-4 hours before adding the remaining vegetables.

4. Add vegetables and stir again. Keep refrigerated.

5. Conch Salad always tastes better the second day and keeps for 3 to 4.