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.