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1
Slice the thin side of the conch meat from the fatter trunk and cut it into 1/4-inch dice.
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2
Slice the trunk into strips, cut the strips in half, and cut into 1/4-inch dice.
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3
Place the conch (there should be about 3 cups) in a large glass bowl.
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4
Add the citrus juices, onion, tomato, bell pepper, chiles, and salt and toss to combine.
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5
Cover with plastic wrap placed flush against the surface and chill for 1 hour before serving.
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6
Variation: Scorch
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7
If you go under the bridge that takes you from Nassau to Paradise Island, on the Nassau side, you will encounter many vendors selling fruits, vegetables, and seafood.
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8
Some are set up in little shacks where they cook local foods and sell beer.
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Each little restaurant can seat no more than ten or twelve people, making eating there a fun and intimate experience.
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10
I have tried a few of the places, but my favorite is #8, also known as The Burning Spot.
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11
You can get a beautiful conch salad there, but nine out of ten patrons (almost all local) sit down and order a beer and scorch: similar to conch salad but simplerno tomatoes or peppers, just conch, onion, juices, salt, and hot chileslots of hot chiles.
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12
This dish definitely falls into the hotter than hell category.
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13
To make Scorch, omit the tomatoes and bell peppers from the salad and double the amount of habanero and bird chiles.
