Conch Salad

Things You’ll Need:

• 1 lb Conch Meat
• 2 Tomatoes
• 1 Green Pepper
• 1 Red Pepper
• 1 Large Onion
• Several Jalapeno or Habenero peppers
• About six limes
• Salt

The hardest part of this recipe is finding the conch. You will probably have to go to a market that specializes in just seafood because most grocery stores don’t carry it. You can’t get fresh conch in the US, but most seafood shops carry previously frozen conch. You will need about a pound for this recipe. When you purchase it, ask the store clerk if they will tenderize it for you. This basically consists of beating the conch with a mallet which makes it much more tender.

Cut the conch meat into bite sized pieces, about 1/2 inch. Discard any orange or grey sections that may still be on the meat, as this is very tough and hard to chew.

Dice up some fresh tomatoes (remove the seeds from the tomatoes), green pepper, red peppers and onions into small pieces, about the same size as the conch meat.

Very finely chop up a couple of hot peppers. If you want a very spicy salad as I do, use a habenero or scotch bonnet pepper.  They are very small, but very hot. If you want less heat, use a jalapeno. Add the pepper a little bit at a time and taste the salad as you add it. Stop adding the hot pepper when it has just the right amount of spice for you. This step is optional, but it totally changes the flavor of the salad if you leave it out.

Squeeze the juice of about 6 limes into the mixture and then add salt to taste. Stir completely as to coat every piece and refrigerate for several hours or overnight. The longer it marinates in the better it tastes.

copied from ehow with thanks to sflasusie