Title: Scorched conch salad
 Categories: Seafood
      Yield: 4 Servings
 
      1 lb Diced Conch Meat
      1 sm Tomato, Diced
      1    Cucumber, Peeled and Diced
      1 sm Red Onion, Finely Chopped
    1/4 c  Fresh Lime Juice
      6 tb Orange Juice
      1 ts Freshly Ground Black Pepper
      1 ts Salt
      1    Scotch Bonnet Pepper, Seeded
           -and Finely Chopped
 
  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.
  
  Typed by Syd Bigger.