Conch Salad

• 2lb NEPTUNE'S CHOPPED CONCH FILLET
• 2 cucumber, peeled, seeded, finely chopped
• Juice of 12 limes
• 1 red onion, finely chopped
• 1 red pepper, finely chopped
• 1 cup cilantro (or coriander, or Chinese parsley)
• 2 cups olive oil
• 2 tsp. leaf oregano
• 2 tsp. sugar
• 1 tsp. salt
• 1 tsp. ground black pepper

Instructions

Cover NEPTUNE'S CHOPPED CONCH FILLET with lime juice. Marinate for 24 hours. Drain. Add onions, cucumbers, cilantro and bell peppers. Mix well. Refrigerate for 24 hours. Serves 8.

Alternatives: Replace cucumbers with 1 large tomato, chopped, or 1 cup celery, chopped. Hot : Replace 2 cups olive oil for 3 cups coconut milk, 1/2 fresh jalapeno pepper finely chopped, 1 oz. shaved coconut and a dash of tobasco. Serve conch salad into a halved avocado.