Cracked Conch Salad (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 pound fresh or frozen conch meat (defrosted if frozen) |
3/4 cup plus 2 tablespoons fresh lime juice, divided |
3 tablespoons coconut milk |
2 tablespoons fresh orange juice |
1 large tomato, seeded and finely chopped |
2 finely chopped seeded green chiles, such as jalapeno or serrano |
1/2 finely chopped seeded scotch bonnet chili |
1/2 cup finely chopped red onion |
2 tablespoons finely chopped cilantro leaves |
salt |
thinly sliced iceburg lettuce, for serving |
1 avocado, peeled, seed removed, and thinly sliced lengthwise |
extra-virgin olive oil |
lime wedges, for garnish |
Directions:
1. Place the conch meat on a clean work surface and tenderize by pounding with a meat mallet for 3 to 5 minutes. Dice the conch and place in a nonreactive bowl with 1/2 cup of the lime juice and the coconut milk and set aside to marinate for about 30 minutes.
2. Drain the conch and transfer to a clean nonreactive bowl. Add the remaining lime juice, orange juice, tomatoes, green chiles, Scotch bonnet, red onion and cilantro and stir to combine well. Season, to taste, with salt. Place a small amount of thinly sliced lettuce in the bottom of each of 4 martini glasses, then place 3 avocado slices in each glass, standing upright along 1 side if possible. Divide the conch salad among the glasses and drizzle with a little of the extra-virgin olive oil. Serve immediately, garnished with lime wedges.
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