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1 conch (or suitable substitute, approx. 1 breast chicken, 1 cucumber, etc.)
1/2 tomato
1/3 - 1/2 green pepper
1/3 - 1/2 sweet onion
1 - 2 limes (possibly more)
hot red pepper

If you're starting with a live conch ;-), you pull it out of the shell, skin it, rinse it in water, pound it a lot, score it, squeeze lime juice over the surface as a tenderizing agent, pound it some more, then cut it up into little pieces.

Coarsely chop the tomato, green pepper, and onion. Mix with the conch. Add hot pepper to taste (minced). Add salt, to taste. Put into serving bowl, and squeeze generous amounts of lime juice over the whole thing.

Goes best with a Bahama Mama on the beach. ;-)

I like to add a little cilantro, but that's not authentic. You can varythe amount of vegies to suit your heart.

Notes: Billy Joe conch salad. He's a native who sells this on the beach in Freeport. I've watched him make it a zillion times, and am looking forward to watching him again very soon. This is my favourite version of conch salad -- restaurants put it on lettuce, other places may dress it up more, but this is *the* *best*, and *very* easy.

Notes (more): frozen conch can be used, but it gets very very tough. Tenderize it to *death*, or you'll be sorry. I've found that when I want conch salad here in the States it is better to use chicken (boiled or browned pieces) or some other seafood (nearly anything) instead of frozen conch. In fact, sometimes I use coarsely chopped cucumber (seeds removed) instead of conch, and it still tastes great. (Canned conch is available in a few places, but generally I've found it to be too minced, not big enough chunks).


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