Scorched Conch Salad

Course : Seafoods
Serves: 4
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1 pound diced conch meat
1 small tomato -- diced
1 medium cucumber -- peeled and diced
1 small red onion -- finely chopped
1/4 cup fresh lime juice
6 tablespoons orange juice
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 medium scotch bonnet pepper -- seeded finely chopped

Preparation / Directions:

In a large mixing bowl, combine all the ingredients, stir well, and cover. Refrigerate at least 2 hours to marinate the ingredients. Serve cold as a side dish or appetizer. The Sugar Reef Caribbean Cookbook.

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