Ingredients:
2 fresh conch
3 limes
salt to taste
2 bird peppers
1 onion
1 tomato
1 green pepper
serve with soft white bread and butter

GO DOWN TO THE DOCK WHERE THEY SELL FRESH CONCH IN THE SHELL. PURCHASE 2 LIVE CONCH AND HAVE THEM CLEANED. WHEN YOU GET HOME, RUB THE CONCH WITH SALT OR LIME AND RINSE. CUT OUT LONG "VEIN" IN FLAT PART, DISCARD. MINCE RED AND BLACK "LIP". CUT MEAT FROM HARD "FOOT" DICE CONCH IN 1/4 INCH CUBES, PUT IN GLASS BOWL, COVER WITH JUICE OF 2-3 LIMES AND SALT TO TASTE. MASH 1-3 BIRD PEPPERS ON SIDE OF BOWL WITH BACK OF SPOON, MIX IN. WHILE CONCH MARINATES, DICE ONE MEDIUM ONION, ONE LARGE TOMATO AND ONE GREEN PEPPER. ADD TO SALAD, MIX WELL, REFRIGERATE FOR ONE HOUR AND ENJOY.

Our thanks to FOXYFOOD@aol.com for providing this recipe