INGREDIENTS

 Weigel Production Corp.

• 1 pound fresh conch meat, cleaned and diced small

• 6 large limes, juiced

• 0.5 green bell pepper, diced

• 0.5 medium yellow onion, finely diced

• 1 tomato, seeded and diced

• 0.5 Scotch bonnet or habanero pepper, minced (seeds removed for less heat)

• 1 teaspoon salt

• The recipe can be made with a tropical twist by adding diced mango or pineapple!

STEPS

 Weigel Production Corp.

1. Prep the conch: Dice the 1 pound fresh conch meat, cleaned and diced small into small, even pieces, about 1/4-inch. The finer the dice, the more tender each bite will feel since conch is naturally chewy.

2. Citrus-cure the conch: Place the diced conch in a glass or non-reactive bowl. Pour over the 6 large limes, making sure the conch is fully coated. Let it sit for at least 10— this citrus bath firms up and 'cooks' the conch, similar to ceviche.

3. Dice the vegetables: While the conch cures, finely dice the 0.5 green bell pepper, finely diced, 0.5 medium yellow onion, finely diced, and 1 tomato, seeded and diced. Mince the 0.5 Scotch bonnet or habanero pepper, minced (seeds removed for less heat), keeping seeds out if you want milder heat.

4. Combine everything: Add the diced peppers, onion, tomato, and Scotch bonnet directly into the bowl with the conch and citrus juice. Toss well to combine.

5. Season and rest: Sprinkle in 1teaspoon salt and toss again. Taste and adjust salt or heat as needed. Let the salad rest for 2-5 minutes so the flavors meld before serving.

6. Make tropical by adding small diced pineapple or mango and serve chilled!

NOTES

Use only sushi-grade or previously frozen conch to eliminate parasite risk, since this is a raw citrus-cured preparation. Fresh conch is traditional but must come from a reputable source. Best eaten the same day it's made — the conch continues to firm up and can turn rubbery if it sits too long in the citrus.