Conch Salad

Clean the conch thoroughly by removing all of the dark outer skin and tough membrane, leaving only the firm white meat. Rinse well under cold running water and pat completely dry with paper towels.

Using a sharp knife, dice the conch into small uniform pieces about five millimetres square, slightly larger than the vegetables. Work on a stable cutting board and keep the pieces as even as possible for consistent texture.

Place the diced conch in a non-reactive glass or ceramic bowl. Pour the lime juice and orange juice over the conch immediately, tossing to ensure every piece is coated. The citric acid will begin to cure the raw conch.

Let the conch marinate in the citrus juices for fifteen to twenty minutes, tossing occasionally. The flesh will firm up and turn from translucent to opaque white as the acid denatures the proteins, effectively cooking the meat.

Add the diced tomatoes, red onion, green bell pepper, and cucumber to the marinated conch. Add the minced Scotch bonnet pepper gradually — start with half and taste before adding more, as the heat varies between peppers.

Season with salt and toss everything together gently. Serve the conch salad immediately in bowls or clean conch shells, as the citrus will continue to toughen the conch if it sits too long. Best enjoyed fresh on the spot.