Bahamian-Style Conch Salad with Lime, Orange and Habanero

What you need

• 450 g (1 lb) conch meat, cleaned, very fresh or thawed from frozen
• 2 medium tomatoes, about 250 g
• 1 green bell pepper
• 1 small red onion
• 1 habanero, seeded and minced, to taste
• 3 limes, juiced
• 1 orange, juiced
• 1 tsp salt, or to taste

Method

Restated from the original video

1. 1

   Trim any dark skin or tough membrane from the conch. If it is not already tenderized, pound it with a mallet to about 1 cm (1/2 in) thick.

2. 2

   Cut the conch into 5 mm (1/4 in) dice and put it in a large glass or stainless-steel bowl.

3. 3

   Dice the tomatoes, pepper and onion to a similar size. Wear gloves to seed and mince the habanero, and start with a little, since the heat builds as the salad sits.

4. 4

   Juice the limes and orange and strain out the seeds.

5. 5

   Add the vegetables and habanero to the conch. Pour over the juice, add the salt and toss well.

6. 6

   Cover and chill for 30 min, stirring once, until the conch turns opaque and firm. Taste and add more salt, lime juice or habanero if needed.

7. 7

   Serve cold in small bowls on the same day. The conch is cured in juice, not cooked, so skip this dish for pregnant guests, young children and the elderly.

Imported from soupchick.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.