Bahamian Conch/Scungilli Salad

• 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
• 12 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
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 tablespoon hot pepper, minced, to taste (Scotch Bonnet, Jamaican Hot, Fish)

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.
3. Stir well.
4. Let chill for 3-4 hours before adding the remaining vegetables.
5. Add vegetables and stir again.
6. Keep refrigerated.
7. Conch Salad always tastes better the second day and keeps for 3 to 4.

conch, onion, green pepper, celery, cucumber, tomatoes, lime juice, wine vinegar, olive oil, worcestershire sauce, salt, pepper, hot pepper

Taken from www.food.com/recipe/bahamian-conch-scungilli-salad-372234 (may not work)