Hemingway's Fresh Conch Salad With Sour Orange Vinaigrette And Crispy Plantain Chips


  • 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.