Scungilli Salad, a.k.a., Italian conch salad, is a traditional recipe made for Christmas Eve dinner (La Vigilia di Natale) by many Italian Americans during the annual Feast of the Seven Fishes.
Scungilli Celery Fennel Red Onion Red Bell Pepper
First, open the can of scungilli and pour all contents into a large strainer or colander. Then, rinse well under cold running water. Set the scungilli aside to continue to drain as you prepare the remaining ingredients.
Place the drained scungilli in a large mixing bowl, then add all of the remaining ingredients and gently mix until all ingredients are incorporated and coated with the olive oil and lemon juice dressing.
Add a pinch of red pepper flakes and salt and freshly ground black pepper to taste.