Slice the tenderized conch very thinly. Place in a bowl and cover with the Key lime juice. Let marinate for 30 minutes.
In a separate bowl, combine all Marinade ingredients. Add the marinated conch and stir to coat well.
Add the Red onion, Cucumber, and Yellow bell pepper to the conch and marinade. Mix thoroughly.
Cover and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to meld.
To make the Citrus Pearls: Dissolve the Sodium alginate in the Key lime juice using an immersion blender. Let sit for 30 minutes to remove air bubbles.
Drop the Key lime juice mixture, drop by drop, into the Calcium chloride solution. Allow the pearls to form for 1 minute, then gently remove with a slotted spoon and rinse in clean water.
To serve, arrange the conch mixture in chilled bowls. Top with the Citrus Pearls and garnish with Micro cilantro.
Ingredients
4
1 pound450 gFresh conch-cleaned and tenderized
1/2 cup120 mLKey lime juice-freshly squeezed
1/4 cup60 mLGrapefruit juice-freshly squeezed
2 tbsp30 mLOrange juice-freshly squeezed
11Habanero pepper-seeded and minced
1 tbsp15 mLAllspice berries-freshly ground
1 tsp5 mLPink peppercorns-crushed
1 tsp5 mLSea salt
1/2125 gRed onion-very thinly sliced
11Cucumber-seeded and diced
1/21Yellow bell pepper-brunoise
1/2 cup120 mLKey lime juice
1 tsp5 mLSodium alginate
4 cups950 mLCalcium chloride solution (5g calcium chloride per liter of water)
2 tbsp30 mLMicro cilantro
Equipment
Large pot
Large bowl
Immersion blender
Slotted spoon
Small bowls
Instructions
Slice the tenderized conch very thinly. Place in a bowl and cover with the Key lime juice. Let marinate for 30 minutes.
In a separate bowl, combine all Marinade ingredients. Add the marinated conch and stir to coat well.
Add the Red onion, Cucumber, and Yellow bell pepper to the conch and marinade. Mix thoroughly.
Cover and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to meld.
To make the Citrus Pearls: Dissolve the Sodium alginate in the Key lime juice using an immersion blender. Let sit for 30 minutes to remove air bubbles.
Drop the Key lime juice mixture, drop by drop, into the Calcium chloride solution. Allow the pearls to form for 1 minute, then gently remove with a slotted spoon and rinse in clean water.
To serve, arrange the conch mixture in chilled bowls. Top with the Citrus Pearls and garnish with Micro cilantro.
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