Conch Ceviche with Pineapple recipe

8 servings

2 pounds fresh conch, removed from shell

1/2 fresh pineapple - peeled, cored and chopped

1/2 cup water

2 lemons, juiced

1 cup chopped fresh cilantro

1 medium onion, chopped

1 medium tomato, chopped (optional)

salt to taste

Trim and peel the conch, and cut into small cubes.

Place into a large bowl with the water, lemon juice, cilantro, onion, pineapple, tomato and salt.

Let stand at room temperature for 1 hour before serving.