Ingredients:
500g conch meat
2 ripe mangos, peeled and cubed
juice of 2 limes
1 small red onion, diced
handful of coriander leaves, chopped
1 red jalapeño chilli, de-seeded and finely chopped
1 ripe tomato, diced
sea salt, to taste
freshly-ground black pepper, to taste
2 tbsp olive oil
Method:
Scrub the conch meat with coarse maize meal then wash in a blend of lime juice and water. Cut into large pieces then pound with a meat mallet or rolling pin to tenderize.
Bring a pan of lightly-salted water to a boil, add the conch meat and cook for about 45 minutes, or until tender. Drain and set aside to cool then cut into bite-sized cubes.
Combine the conch meat, mango, red onion, tomato and chilli in a bowl. Toss to combine then scatter over the coriander leaves and drizzle over the lime juice and olive oil.
Season to taste with salt and freshly-ground black pepper then toss to combine once again.
Allow the salad to chill in your refrigerator for about 30 minutes before serving.
