Seymour's Conch Salad

Serve for lunch or in place of any cold soup like gazpacho or as a before dinner salad.

Makes 8-10 servings

1 lb Conch Meat
Chop 1 Large Onion
Chop 1 Large Green Pepper
Chop 2, 8 inch Celery stalks
Peeled and Chop Half Cucumber
Chop 2 Large Tomatoes
2 Ounces Lime Juice
2 Ounces Wine Vinegar
1 Ounce Olive Oil (optional)
One Tablespoon Worcestershire Sauce
Half Teaspoon salt
Quarter Teaspoon pepper
Spice up with of Hot Pepper Sauce to your liking.
A little bit more or less of any ingredient is OK - Amounts are approximate.

Cut up conch into pea size pieces (1/4”) Combine Conch and Onion with all condiments listed. Stir well. If you have time let sit for 3-4 hours before adding the remaining Vegetables and stir again. Keep refrigerated. Conch Salad always tastes better the second day and keeps for 3 to 4.