CONCH SALAD, MAN! (four appetizer servings)

While it’s rubbery texture is an acquired taste for some, in the Florida Keys and parts of the Caribbean conch is considered a local treasure.

1 pound cleaned fresh conch, diced

¼ cup fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

1 jalapeno pepper, stemmed, seeded and minced

2 tablespoons extra virgin olive oil

1 tablespoon kosher salt

1 tablespoon chopped, fresh cilantro leaves

½ European (hothouse) cucumber, peeled and minced

1 stalk celery, minced

½ yellow bell pepper, minced

½ red bell pepper, minced

¼ red onion, minced

½ cup diced, fresh tomato

½ ripe Haas avocado, diced (optional)

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1. Combine all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerator for at least 2 hours to allow the flavors to develop.

2. To serve, fold in tomato and avocado. Transfer to 4 chilled serving glasses or bowls.

adapted from Norman Van Aken and Justin Van Aken, My Key West Kitchen:  Recipes and Stories