Conch Salad Bahamian-Style

• 1 pound conch meat (from 3 large or 4 medium conch)
• Juice of 1 small juicy orange
• Juice of 1 juicy lime
• Juice of 1/2 juicy lemon
• 1 small onion (4 ounces), cut into 1/4 inch dice
• 1 small tomato, cut into small dice
• 1/2 red or green bell pepper, cut into small dice
• 1/2 teaspoon minced habanero chile
• 1 Caribbean bird chile (or Thai chile), seeded and minced
• 1/2 teaspoon sea salt, or more to taste

1. Slice the thin side of the conch meat from the fatter trunk and cut it into 1/4-inch dice.
2. Slice the trunk into strips, cut the strips in half, and cut into 1/4-inch dice.
3. Place the conch (there should be about 3 cups) in a large glass bowl.
4. Add the citrus juices, onion, tomato, bell pepper, chiles, and salt and toss to combine.
5. Cover with plastic wrap placed flush against the surface and chill for 1 hour before serving.
6. Variation: Scorch
7. If you go under the bridge that takes you from Nassau to Paradise Island, on the Nassau side, you will encounter many vendors selling fruits, vegetables, and seafood.
8. Some are set up in little shacks where they cook local foods and sell beer.
9. Each little restaurant can seat no more than ten or twelve people, making eating there a fun and intimate experience.
10. I have tried a few of the places, but my favorite is #8, also known as The Burning Spot.
11. You can get a beautiful conch salad there, but nine out of ten patrons (almost all local) sit down and order a beer and scorch: similar to conch salad but simplerno tomatoes or peppers, just conch, onion, juices, salt, and hot chileslots of hot chiles.
12. This dish definitely falls into the hotter than hell category.
13. To make Scorch, omit the tomatoes and bell peppers from the salad and double the amount of habanero and bird chiles.

conch meat, lime, lemon, onion, tomato, red, habanero chile, caribbean bird chile, salt

Taken from www.cookstr.com/recipes/conch-salad-bahamian-style (may not work)