1/3 - 1/2 green pepper
1/3 - 1/2 sweet onion
1 - 2 limes or more
hot red pepper
If you're starting with a live conch, 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