Bahamian Conch Salad

Ingredients

• 500g fresh conch meat, cleaned and tenderized
• 1/2 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1 tomato, diced
• 1 small onion, finely diced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 cucumber, diced
• 1 scotch bonnet pepper, seeded and minced
• Salt, to taste
• Lime wedges, to serve

Before you cook

• Rinse the conch meat well under cold water and trim away any dark membrane.
• Pound the conch gently with a mallet to tenderize it.
• Dice the pounded conch into small, even pieces.

Steps

1. Place the diced conch in a large bowl.
2. Add the diced tomato, onion, green pepper, red pepper, and cucumber.
3. Sprinkle in the minced scotch bonnet pepper.
4. Pour the lime juice and orange juice over everything.
5. Season with salt.
6. Toss the salad well so the citrus coats every piece.
7. Cover the bowl and let it marinate in the refrigerator for at least 20 minutes, until the conch turns opaque at the edges.
8. Toss the salad once more just before serving.
9. Serve chilled, with extra lime wedges on the side.