Conch should be given a 10-minute soak in water and lemon juice.

Remove any dirt, slime, or black fragments by washing.

Cover the meat with plastic wrap and thinly slice the conch using a meat tenderizer on a clean surface.

To make bite-sized pieces, chop.

Add onions, lime juice, orange juice, bell pepper, tomatoes, onions, cucumber, and conch meat to a sizable, non-reactive mixing dish.

Stir thoroughly, then, to taste, add salt and black pepper.

Add cilantro and spicy pepper.

Place the bowl in the refrigerator with the lid on for 10 minutes.