With a sharp knife, cut the conch into 1/4-inch pieces. Transfer to a mixing bowl and cover with the lemon and orange juice. Add the onion, bell pepper, tomatoes, habanero, celery, black pepper and hot sauce. Mix well with a rubber spatula. Cover and refrigerate for at least 30 minutes and up to 1 hour before serving to allow all the ingredients to marinate.
Serve with romaine leaves, warm crostini and lime wedges.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.