5 conch - sliced razor thin - in curls - wash in heavy salt water then rinse in fresh of 4 big limes (no seeds)
4 - 5 shakes of Tobasco Sauce
2 tablespoons light mayonnaise
1 small onion thinly minced
1 thinly chopped tomato
small amount of garlic salt if desired

Stir everything together in a bowl and eat! You can also let thin marinate for several hours before eating, but not necessary if conch is sliced thin enough. The lime juice actually "cooks" the conch. This salad is often best the next day after marinating overnight.

2 large conchs
1/2 tsp hot pepper
2 tomatoes (diced)
1 cucumber (diced)
1/4 cup of sour orange (naranja) juice
1 bell pepper (diced)
1 med. Onion (diced)
2 teaspoons lime juice
salt

Wash conch with a mixture of lemon, salt and water to remove slime. Remove innards. Cut conch into small cubes. Put in salad bowl. Add vegetables and other seasonings. Add lime and sour orange juice. Mix. Serve.