Conch Salad

Method

Place the diced conch meat in a large bowl and cover completely with fresh lime juice, allowing it to cure and whiten for 15-20 minutes; this process cooks the conch through acidity. Drain the lime juice, reserving a tablespoon, then add the diced red onion, tomatoes, red pepper, cucumber, and minced Scotch bonnet chilli to the conch. Pour in the coconut milk and the reserved tablespoon of lime juice, then season generously with sea salt and black pepper, stirring gently to combine all ingredients. Fold in the fresh chopped coriander and adjust seasoning to taste. Chill in the refrigerator for at least 30 minutes before serving to allow the flavours to meld together.