Of all the unexpected substances that have passed through the Scene's breakroom—usually en route to the dumpster—none was a more pleasant surprise than promotion empress Inga Baekkelund's gift of freshly made conch salad. The conch had come straight from Florida and was unusually tender, even after a nice long soak in lime juice; the yellow pepper and cucumber gave it a cool summery crunch. We asked Inga for the recipe, so conch yourself out:
This is my friend Dan’s recipe, as best I can remember it.
In a big bowl:
2 parts chopped conch
2 parts diced tomato
1 part chopped red, yellow and green bell pepper
1 part chopped onion
You can also add peeled and chopped cucumber and/or chopped celery if you like. I think it is great with the cukes added in.
In a separate small bowl (or even better, a Tupperware container with a lid), squeeze:
Equal parts fresh lemon and lime juice (about 1-2 cups).
Drop 2 whole Scotch Bonnet peppers into the lime and lemon juice mixture. Swirl around and let sit or put the lid on the Tupperware and shake. The longer you let the Scotch Bonnets sit in the acid mixture, the hotter it will get. Once the mixture reaches your desired level of hotness, remove the Scotch Bonnets and pour the citrus juice over the conch salad.
Salt and pepper, toss the whole thing a few times, and serve immediately.
Is it good? I think the picture speaks for itself.