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

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.