Wednesday, April 11, 2007
Bite with Belkys: Bahamian Conch Salad from The Oceanaire Seafood Room
We all know how hot it can get in the Sunshine State, but when there's a cool breeze blowing at the same time, it feels great. We've got one chef whipping up a dish that will leave you with the same sensation. Time to grab a Bite with Belkys.
The Chef: Sean Bernal
The Dish: Bahamian Conch Salad
The Restaurant: The Oceanaire Seafood Room
- 4 Conch, cleaned and skinned
- 1 Stalk of celery
- 1 Ripe tomato
- 1 Red onion
- 1/2 Red pepper
- 1 Goat pepper
- 4 Sour oranges
- 1/2 Cup of cilantro
Method of Preparation:
-Start by gently peeling the middle piece of the conch meat. Then, cut it in half, into strips and dice it into small squares.
-Do the same with the stalk of celery, a tomato, a red onion, a red pepper and a goat pepper. You can substitute the goat pepper with habanero hot sauce.
-Then place all the chopped ingredients in a large bowl.
-Now, using a strainer, squeeze four sour oranges into the mixture.
-Next, add fresh cilantro and salt.
-Stir everything together and let it refrigerate for at least one hour.
To Plate the Dish:
Begin by putting some lettuce in a martini glass. Then fill it up with the conch salad. Chef Sean likes to garnish this with some fried yucca strips and celery leaves.
Serving Suggestion: Your favorite beer.
Belkys Nerey: "You can also try this recipe with scallops, shrimp and spiny lobster."
FOR MORE INFORMATION:
The Oceanaire Seafood Room
900 South Miami Ave., Suite 111
Miami, FL 33130