Dominican-Style Conch Salad

Ingredients

• 1 lb conch meat (white meat only)
• 4 green onions
• 1 rib celery
• ½ bunch fresh cilantro
• 1 habanero pepper
• 2 limes, for juice
• 1 grapefruit, for juice
• 1 (10 oz) can diced tomatoes with green chilies
• 1 teaspoon kosher salt
• Plantain chips, tostones, or tortilla chips (optional for serving)

Steps

1. Bring large saucepan of water to a boil. Clean conch and cut into 1-inch pieces (wash hands). Place conch in bowl of food processor and pulse until finely chopped. Boil conch meat 3 minutes until 145°F; drain and set aside to cool.
2. Slice green onions; chop celery, cilantro, and habanero (removing membranes and seeds, if desired). Juice limes (2 tablespoons) and grapefruit (1/3 cup). Drain tomatoes and green chilies. Combine in medium bowl: conch, onions, celery, cilantro, habanero, tomatoes and green chilies, salt, and lime and grapefruit juices. Cover and refrigerate 1 hour (or overnight). Serve with plantain chips, tostones, or tortilla chips, if using.