Hemingway’s Fresh Conch Salad with sour Orange Vinaigrette and Crispy Plantain Chips

hemingways conch salad
Hemingway's Fresh Conch Salad with sour Orange Vinaigrette and Crispy Plantain Chips
This bright and flavorful salad recipe uses a major food staple of the Turks & Caicos islands—Queen Conch. Courtesy of Hemingway's Restaurant & Bar's executive chef, Alix Saimpha, this dish features local Caribbean ingredients.
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Courtesy of Hemingway's Restaurant

SERVES 2

1 lb fresh conch meat
1 green pepper
1 red pepper
1 onion
1/2 habanero pepper (no seeds)
Juice of 1 orange
2/3 cup of lemon juice
1 green plantain
1 tsp olive oil
1 cup cooking oil
Salt and pepper to taste
Chopped cilantro for garnish

1. Dice conch meat, bell peppers, onion and habanero pepper. In a mixing bowl put together all the ingredients with lemon juice and orange juice and olive oil, mix well cover and refrigerate.

2. In a frying pan put cooking oil on medium heat. Peel and slice the plantain, fry plantain until golden and crispy for 1 to 2 minutes.

3. Bring the mix salad out, serve cold with plantain chips garnish and chopped cilantro and lemon slice.