Slice the thin side of the conch meat from the fatter trunk and cut it into 1/4-inch dice.

Slice the trunk into strips, cut the strips in half, and cut into 1/4-inch dice.

Place the diced conch (about 3 cups) in a large glass bowl.

Add the orange juice, lime juice, lemon juice, diced onion, diced tomato, diced bell pepper, minced habanero chile, minced Caribbean bird chile, and salt to the bowl.

Toss all the ingredients together to combine well.

Cover the bowl with plastic wrap, pressing it directly onto the surface of the salad.

Chill the conch salad in the refrigerator for 1 hour before serving to allow the flavors to meld.