29-ounce can of sliced scungilli (conch), drained and twice rinsed (I used La Monica brand)
2 cloves garlic, minced
4 stalks of celery, diced
1 cup chopped red onion
2 Fresno peppers, seeded and minced (may substitute with jalapeño, but then add one small diced red bell pepper)
3 ounces can extra-large black pitted olives, drained and sliced
4 Tbsps. olive oil
Juice of two lemons (no seeds or pulp)
2 tsp. sea salt
½ tsp. Ground black pepper
Add freshly chopped parsley and a sprinkle of cayenne for added freshness and spice!
Put all ingredients in a medium bowl and toss until well mixed.
Refrigerate for 30 minutes or more. Serve chilled.