Cracked Conch Salad

• 1 pound fresh or frozen conch meat (defrosted if frozen)
• 3/4 cup plus 2 tablespoons fresh lime juice, divided
• 3 tablespoons coconut milk
• 2 tablespoons fresh orange juice
• 1 large tomato, seeded and finely chopped
• 2 finely chopped seeded green chiles, such as jalapeno or serrano
• 1/2 finely chopped seeded Scotch bonnet chili
• 1/2 cup finely chopped red onion
• 2 tablespoons finely chopped cilantro leaves
• Salt
• Thinly sliced Iceburg lettuce, for serving
• 1 avocado, peeled, seed removed, and thinly sliced lengthwise
• Extra-virgin olive oil
• Lime wedges, for garnish

1. Place the conch meat on a clean work surface and tenderize by pounding with a meat mallet for 3 to 5 minutes.
2. Dice the conch and place in a nonreactive bowl with 1/2 cup of the lime juice and the coconut milk and set aside to marinate for about 30 minutes.
3. Drain the conch and transfer to a clean nonreactive bowl.
4. Add the remaining lime juice, orange juice, tomatoes, green chiles, Scotch bonnet, red onion and cilantro and stir to combine well.
5. Season, to taste, with salt.
6. Place a small amount of thinly sliced lettuce in the bottom of each of 4 martini glasses, then place 3 avocado slices in each glass, standing upright along 1 side if possible.
7. Divide the conch salad among the glasses and drizzle with a little of the extra-virgin olive oil.
8. Serve immediately, garnished with lime wedges.

conch meat, lime juice, coconut milk, orange juice, tomato, seeded green chiles, seeded scotch, red onion, cilantro, salt, avocado, extravirgin olive oil, lime wedges

Taken from www.foodnetwork.com/recipes/emeril-lagasse/cracked-conch-salad-recipe.html (may not work)