Type what you have

Ingredients

• ✓ conch
• lemon juice
• tomato
• onion
• green bell pepper
• cucumber
• seasoning blend
• seasoned salt
• tomato juice
• lime juice
• vinegar
• hot sauce

Instructions

1. 1 Tenderize conch with a meat mallet. Cut into bite-sized chunks; transfer to a glass bowl. Add 1 cup lemon juice; cover bowl with plastic wrap. Soak conch in the refrigerator for at least 2 hours, preferably overnight.
2. 2 Drain off and discard lemon juice. Transfer conch to another bowl. Add tomatoes, onion, bell pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
3. 3 Transfer conch mixture to a container. Add tomato juice, remaining 1/4 cup lemon juice, and lime juice; mix well. Stir in vinegar and hot sauce. Cover and refrigerate until flavors combine, about 1 hour. Serve cold.

By Carl B

Ingredients

• ✓ conch
• lemon
• olive oil
• garlic
• onion
• green bell pepper
• red bell pepper
• celery
• mushroom
• tomato
• worcestershire sauce
• ketchup
• white sugar
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside.
2. 2 Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar. Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally.
3. 3 Mix the conch meat into the skillet, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.

By Judy