The key to a successful Conch Salad is the quality and freshness of the conch. The citrus juice will chemically 'cook' the meat, which tenderizes it. The longer it marinates, the softer the conch becomes, but do not exceed 2 hours to prevent it from becoming mushy. For the traditional heat, use Scotch Bonnet or Goat Pepper; for a milder take, use Jalapeño.
Clean the conch meat (if not pre-tenderized) and dice it into very small, even cubes (about 0.5 cm). You may lightly pound the meat with a meat mallet beforehand to tenderize it.
Place the diced conch in a medium bowl and cover with most of the lime juice. Mix well.
Marinate the conch in the refrigerator for at least 15 minutes (or up to 1 hour). Note that the meat will turn white—this is the acid 'cooking' it.
Meanwhile, dice all the vegetables (tomatoes, onion, both bell peppers, cucumber) into pieces similar in size to the conch.
Mince the hot pepper. Important: Wear gloves when handling hot peppers and be careful not to break the pepper if you want a milder salad. Use only half or just the skin without the seeds.
Drain off a small amount of the lime juice (optional, if you want less liquid), but keep the conch in the bowl.
Add all the diced vegetables, the minced hot pepper, and the remaining lime juice to the conch.
Pour in the orange juice. Season generously with salt and black pepper.
Toss thoroughly to combine everything. You can serve the salad immediately, or let it chill for another 10 minutes for the flavors to fully meld. Serve with tortilla chips or crackers.