Clean the conch thoroughly under cold running water. Using a meat mallet or tenderizer, pound the conch until it becomes tender, about 2-3 minutes per piece.

Dice the tenderized conch into small 1/4-inch cubes and place in a non-reactive glass or ceramic bowl.

Squeeze the juice from 4 limes and 2 oranges over the conch, ensuring all pieces are submerged. Cover and refrigerate for 20 minutes to allow the citrus to marinate the conch.

While the conch marinates, finely dice the bell peppers, removing all seeds and membranes. Dice the red onion finely and place in a small bowl of cold water for 5 minutes to reduce sharpness, then drain.

Mince the garlic cloves and grate the fresh ginger. Finely chop the cilantro leaves. Carefully mince the scotch bonnet pepper, removing seeds for less heat if desired (wear gloves when handling).

Dice the avocados just before assembling to prevent browning. Squeeze a little lime juice over them.

After the conch has marinated, drain off about half the citrus juice. Add the diced bell peppers, drained onions, garlic, ginger, cilantro, and scotch bonnet pepper to the bowl. Season with salt and black pepper to taste.

Gently fold in the diced avocado, being careful not to mash it.

Separate the lettuce leaves carefully, selecting cup-shaped leaves. Rinse and pat completely dry.

Spoon the conch ceviche mixture into the lettuce cups, distributing evenly among 12-15 cups.

Garnish with additional cilantro leaves and a lime wedge on the side. Serve immediately for best texture and flavor.