RECIPE
Conch Carpaccio by Chef Alfredo Ayala
Chef Alfredo Ayala’s carrucho carpaccio on arugula salad is a mix of salty and sweet with a burst of fruity freshness where almost every ingredient is local.
INGREDIENTS
8 oz. conch
¼ cup diced mango
¼ cup diced avocado
Diced sweet onion
1 cup of arugula
¼ cup chopped fennel
¼ cup olive oil
2 tbsp. balsamic vinegar
2 tbsp. lime juice
Carpaccio “raw very thin”
Salt & pepper to taste
Chile de arbol
PREPARATION
Slice the conch in paper-thin slices on the plate. Loosely layer the arugula, fennel, diced sweet onion, diced avocado and mango on top of the carpaccio so that it is not completely covered.
Make the vinaigrette by mixing together the balsamic vinegar, lime juice, olive oil, hint of Chile de arbol and salt and pepper to taste.
Pour on top of the plate and serve.