Bite with Belkys: Bahamian Conch Salad from The Oceanaire Seafood Room

The Chef: Sean Bernal

The Dish: Bahamian Conch Salad

The Restaurant: The Oceanaire Seafood Room

Ingredients:

• 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
• Salt

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.

Serves: 4.

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
Phone: 305-372-8862
Fax: 305-372-8170
www.theoceanaire.com