Finely dice 1 pound fresh conch meat into 1/4-inch cubes and pat dry with paper towels.

Place diced conch in a medium mixing bowl and pour 1 cup fresh lime juice over it, stirring to coat completely.

Cover the bowl and let the conch cure in the refrigerator for 30 minutes until the meat turns tender and opaque.

While the conch cures, finely dice 1 medium red bell pepper, 1/2 medium red onion, and 2 Roma tomatoes; mince 1 jalapeño (seeds removed); chop 1/4 cup fresh cilantro.

After curing, drain off any excess lime juice from the cured conch.

Add the diced bell pepper, red onion, tomatoes, jalapeño, cilantro, and 2 tablespoons extra virgin olive oil to the bowl; season with 1 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/4 teaspoon hot sauce if using.

Gently fold in 1 diced ripe avocado just before serving to prevent browning.

Serve immediately chilled on its own or with crispy tortilla chips as an appetizer or light main course.