Conch Salad & Plantain
A bright seafood salad combining tender conch with citrus and fresh vegetables, served alongside fried or baked plantain. Raw or lightly cooked conch, lime dressing, and crispy plantain create contrasting textures.
Ingredients
Method
If using raw conch, blanch in simmering water for 2 minutes, then dice into 1/2-inch pieces. If conch is pre-cooked, dice directly.
Peel and slice plantain into 1/4-inch rounds or 2-inch strips. Keep in cool water until frying to prevent browning.
Dice cucumber and bell pepper into 1/2-inch pieces. Thinly slice red onion. Chop cilantro.
Whisk lime juice, olive oil, salt, and black pepper in a small bowl. Set aside.
Heat 1 cup oil in a skillet or deep fryer to 350°F. Pat plantain slices dry and carefully add to hot oil in batches, frying 3–4 minutes per side until golden and crispy. Transfer to paper towels to drain.
In a large bowl, combine diced conch, cucumber, bell pepper, red onion, and cilantro.
Pour dressing over the salad and toss gently to coat. Taste and adjust seasoning if needed.
Divide salad among plates or a serving platter. Arrange fried plantain pieces alongside or on top. Serve immediately while plantain is still warm and crispy.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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