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| CARIBBEAN QUEEN CONCH CEVICHE WITH GREEN PAPAYA AND A GINGER AND TAMARIND MARINADE |
| 4 Servings |
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| INGREDIENTS |
10 Caribbean Queen Peeled Conchs
1/2 Big Green Papaya
1 Lime
1 c Tamarind and Ginger Marinade
1 Plantain, thinly sliced
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| METHOD |
| To make tamarind liquid soak 7oz of tamarind paste in 1 cup
boiling water and let sit for 1/2 hour.
Remove seeds from tamarind (if required) and puree in
blender and strain.
Add all ingredients except oil and puree until well combined.
Add oil slowly to emulsify.
Add salt and pepper to taste. |
| METHOD FOR TAMARIND AND GINGER MARINADE |
1 1/2 c Tamarind Liquid
2 c Grape Seed Oil
1 c Water
5 oz Ginger
2 Jalapeno Peppers, seeded
1 bunch Cilantro
8 glove Garlic
1/4 c Lose Pack Mint Leaves
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| METHOD FOR CEVICHE |
| Cut the foot off the conch (the colored part) so that only the
white flesh is left.
Cut the conch in half length ways and slice julienne (thin
strips) set aside.
Peel and de-seed the green papaya.
Using a mandolin with the shredding blade attached, thinly
slice the papaya into long thin strips.
Once sliced place the papaya into a ice-cold water bath, leave
for 5 minutes.
Strain the papaya.
To make garnish – thinly slice plantain on a meat slicer and
deep-fry until golden brown.
In a mixing bowl combine the conch, papaya, lime juice and
tamarind dressing mix well and season with salt and pepper. |
| PRESENTATION |
| To serve: place on plate in a nice even pile on the plate and place
the fried plantain on top. |
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