Rinse the conch meat under cold water. Pat dry with paper towels. Using a sharp knife, slice the conch into thin 1/8-1/4 inch strips or bite-sized pieces (about 1/2 inch). Tenderize slightly by pounding lightly with a meat mallet if pieces are thick.

Marinate

Place the sliced conch in a non-reactive bowl. Add fresh lime juice (3 tbsp) and lemon juice (1 tbsp), 1 tsp sea salt, and 1 tsp black pepper. Toss to coat. Let it sit 10–15 minutes to begin 'cooking' and flavor infusion. Stir once after 5 minutes to ensure even marination.

Vegetables & Herbs

Prep vegetables

While the conch marinates, finely dice red bell pepper, green bell pepper, and red onion so you have about 1/2 cup each (half a bell pepper yields ~1/2 cup). Dice celery to 1/2 cup. Core and seed the tomato and chop to yield about 1 cup small dice. Chop cilantro (1/4 cup) and parsley (2 tbsp) and set aside. Thinly slice scallions and reserve for garnish.

Combine vegetables with conch: After the conch has marinated 10–15 minutes, drain off about half of the citrus liquid if you prefer a less soupy salad, leaving enough to flavor the conch. Add the diced peppers, onion, celery, tomato, cilantro, and parsley to the conch. Toss gently to combine.

Heat & Seasoning

Prepare heat and dressing

Remove seeds from the Scotch bonnet/habanero if you want slightly less heat (wear gloves). Finely mince the Scotch bonnet (and jalapeño if using). In a small bowl whisk together 2 tbsp extra-virgin olive oil, 1 tbsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp ground cumin, and 1/8 tsp ground allspice. Stir in the minced hot peppers, tasting a small amount on the tip of a spoon (be cautious) and adjust heat if needed.

Dress the salad: Pour the dressing over the conch and vegetables. Toss thoroughly to coat. Taste and adjust seasoning with salt and black pepper to taste. If the salad feels too acidic, add 1/2 tsp sugar more or a splash more olive oil. If you want more acidity, add additional lime juice by the teaspoon.

Finishing & Garnish

Rest & serve

Let the salad rest 10 minutes at room temperature to allow flavors to meld, or chill for up to 30 minutes for a cooler salad. Taste again before serving and adjust salt/pepper. Transfer to a serving bowl, sprinkle sliced scallions on top, and garnish with lime wedges. Serve chilled or at room temperature with crackers, plantain chips, or warmed flatbread.

Storage: Refrigerate leftovers in an airtight container for up to 2 days. Note that the citrus will continue to firm the conch over time; texture will become chewier after prolonged marination.