4 whole conch peeled and tenderized
2 key limes juiced
1 qt water

DRESSING
1 ripe mango peeld and seeded
1 tsp fresh ginger root chopped
1 tsp sesame oil
1 tsp rice wine vinegar
1 tsp soy sauce
2 green onions chopped
1 key lime, cut in wedges

For the dressing, process mango and ginger in a blender until smooth, then in the sesame oil vinegar and soy sauce.

Bring the water and the lime juice to a boil in a medium sauce pan and add the conch for 7-10 SECONDS ONLY. Remove the conch and slice very thing (julienne). Quickly toss with the mango dressing and serve over fresh greens garnished with the chopped onion and lime.