Conch Salad

2 cups  chopped conch
1 cup   chopped sweet yellow pepper (green or red ok)
1 cup   chopped onion
1 cup   chopped celery
2 cups  chopped tomatoes
Several cloves chopped garlic
A few   chopped jalepeno or habernero peppers, optional
Juice   of 10 lemons -- no bottled juice allowed
A few tblsp olive oil
Some spices to taste
     (such as oregano, parsley, thyme, celery seed, 
     perhaps a little cumin, not too much)

Chop it all up, mix it together and serve on a bed of
lettuce.  It's better after 2 days in the
refrigerator, although in the tropics some don't even
refrigerate it. 

Contributed by Charlie Byrne