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