Cracked Conch Salad

This colorful and refreshing mix of fruits, vegetables, and shellfish feeds four people.

2 conch**
2 limes
1 lemon
1 orange
One-half c. mild onion, chopped finely
One-half c. bell pepper, chopped finely
(use red, yellow, green, or a mix for added color)
One-half c. celery, chopped
One-half tsp. salt
Fresh ground pepper, to taste
Splash of Tabasco or other hot sauce
2 tomatoes, chopped finely
One-half c. cucumber, chopped finely
1 avocado, sliced
Juice of 1 lemon

Clean conch, tenderize, and chop into half-inch pieces. Juice limes, lemon, and orange and add to conch. Add onion, bell peppers, celery, salt, pepper, and Tabasco. Mix to combine flavors and refrigerate for four to six hours or overnight. One hour before serving, add tomato and cucumber. Serve on a bed of salad greens, and garnish with avocado slices drizzled with lemon juice.


**(If conch are not native to your area, check your local seafood market; farm-raised conch are often available. Or, looked for canned conch in your local gourmet store).