Conch Salad, Man!

Name: Conch Salad, Man!
Yield: 4 servings
Ingredients: 1 1 pound cleaned fresh conch, diced; 1 1/4 cup fresh orange juice; 1 2 tablespoons fresh lime juice; 1 2 tablespoons fresh lemon juice; 1 1 jalapeño pepper, stemmed, seeded and minced; 1 2 tablespoons extra-virgin olive oil; 1 1 tablespoon kosher salt; 1 1 tablespoon chopped fresh cilantro leaves; 1 1/2 European (hothouse) cucumber, peeled and minced; 1 1/2 yellow bell pepper, minced; 1 1/2 red bell pepper, minced; 1 1/4 red onion, minced; 1 1/2 cup diced fresh tomato; 1 1/4 ripe Florida avocado; 1 diced; 1 or 1/2 ripe Haas avocado (optional)

From the kitchen of Carly

Fresh diced conch gets cured in citrus, then spiked with jalapeño, cilantro, and bright vegetables. It's a raw preparation that tastes like the Caribbean, served ice-cold in glasses. The two-hour soak is non-negotiable; that's when the magic happens.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound cleaned fresh conch, diced
11/4 cup fresh orange juice
12 tablespoons fresh lime juice
12 tablespoons fresh lemon juice
11 jalapeño pepper, stemmed, seeded and minced
12 tablespoons extra-virgin olive oil
11 tablespoon kosher salt
11 tablespoon chopped fresh cilantro leaves
11/2 European (hothouse) cucumber, peeled and minced
11/2 yellow bell pepper, minced
11/2 red bell pepper, minced
11/4 red onion, minced
11/2 cup diced fresh tomato
11/4 ripe Florida avocado
1diced
1or 1/2 ripe Haas avocado (optional)

Instructions

Combine all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerate for at least 2 hours to allow the flavors to develop.
To serve, fold in the tomato and avocado. Transfer to 4 chilled glasses or serving bowls.