1 lb Conch Meat Chop
1 Large Onion Chop
1 Large Green Pepper
2 8 inch Celery stalks
2 Large Tomatoes
2 Ounces Lime Juice
2 Ounces Wine Vinegar
1 Ounce Olive Oil (optional)
One Tablespoon Worcestershire Sauce
Half Teaspoon salt
Quarter Teaspoon pepper
Spice up with of Hot Pepper Sauce to your liking.
Chop the peppers, celery, tomatoes, cucumber, onions into 1/2 – 3/4 inch pieces. Combine in a large bowl with the diced Conch. Mix together and add all the remaining condiments listed. Stir well.
If you have time let sit for 3-4 hours before adding the remaining. Keep refrigerated.
Conch Salad always tastes better the second day and keeps for 4 to 5.