Bahamian Conch Salad

Fresh conchs are best, of course, but frozen conchs can be substituted. Serve over spinach or romaine lettuce or in a avocado half or a tomato star.

Ingredients

• 4 large conchs, washed, pounded thoroughly, and cut into ¼-inch cubes

• Salt to taste

• 1/3 cup freshly squeezed lime juice, Key lime preferred

• 1/3 cup freshly squeezed lemon juice

• 1 or more goat peppers (habaneros), seeds and stems removed, crushed in a mortar

• ½ cup finely diced celery

• 1/4 cup finely diced green bell pepper

• 1/4 cup finely diced red bell pepper

• ½ cup finely diced red onion

• 1 cup finely diced ripe tomatoes

• Lime juice as a garnish

• Minced goat peppers as a garnish

Instructions

Mix the lime and lemon juices together in a small bowl. Add the crushed goat pepper to the juices and pour over the conch. Add the celery, bell peppers, onion, and tomatoes and mix gently with a wooden spoon.

Serve over greens or in a avocado half or tomato star with extra lime juice and goat peppers if desired.