Bahamian Conch/scungilli Salad

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 lb conch
• 1 large onion, chopped 1/4 - 1/2 inch
• 1 large green pepper, chopped 1/4 - 1/2 inch
• 2 celery ribs, chopped 1/4 - 1/2 inch
• 1/2 cucumber, chopped 1/4 - 1/2 inch
• 2 large tomatoes
• 2 ounces lime juice
• 2 ounces wine vinegar
• 1 ounce olive oil (optional)
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon hot pepper, minced, to taste (scotch bonnet, jamaican hot, fish)

Recipe

• 1 cut up conch into pea size pieces (1/4â€?).
• 2 combine conch and onion with lime juice, red wine vinegar, worchestershire sauce, salt, pepper & hot pepper to taste. stir well.
• 3 let chill for 3-4 hours before adding the remaining vegetables.
• 4 add vegetables and stir again. keep refrigerated.
• 5 conch salad always tastes better the second day and keeps for 3 to 4.