Pound conch and dice into cubes about 1/4 inch on a side. Mix conch, onion, lime juice, vinegar, salad oil and Worcestershire sauce in a bowl. Let stand in refrigerator 3 to 4 hours. Add peppers, celery cucumber, tomatoes, salt and pepper. Mix thoroughly and chill before serving.
Serving
Suggestions
Hot Sauce to taste
Originally Submitted
12/2/2012
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