1 (2 lb.) conch meat
15 limes, squeezed
1 large tomato, chopped
1 green pepper, chopped
1 celery stalk, diced
1 large onion, chopped
salt and pepper
cayenne pepper

The best conchs are those that have been frozen in salt water or freshly caught.

Squeeze limes and defrost the cleaned conch meat in the lime juice. (Some use orange or grapefruit juice).

Combine all of the vegetables in a large bowl. Add them to the lime juice.

Chop the conchs into 1/2 inch cubes. It's easier to do this while they are still partially frozen.

Return the conchs to the lime mixture and refrigerate for at least 2 hours before serving.

Taste and add salt and pepper and cayenne pepper, if needed. 1-2 hot peppers is usually enough.