Bahamian-Style Conch Salad

Ingredients

• 1 lb conch meat, cleaned (white meat only)
• 1 orange, for juice
• 2 limes, for juice
• 2 lemons, for juice
• 1 small red onion
• 1 small tomato
• 1 small red bell pepper
• 1 habanero pepper
• 1 teaspoon kosher salt
• Plastic wrap

Steps

1. Thaw conch if needed. Bring large saucepan of water to a boil. Cut conch into 1-inch pieces (wash hands). Place conch in food processor bowl; pulse until finely chopped. Boil conch meat 3 minutes until opaque and 145°F. Drain and submerge in ice water until cool. Drain conch and pat dry.
2. Juice orange (1/2 cup), limes (2 tablespoons), and lemons (4 tablespoons). Dice onion (1/2 cup), tomato (1/2 cup), bell pepper (1/2 cup), and habanero (remove seeds and membrane if desired).
3. Combine all ingredients in large bowl; cover with plastic wrap, pressing down on surface of mixture to keep conch submerged. Refrigerate at least 1 hour (or overnight); serve.