Conch Carpaccio by Chef Alfredo Ayala.
Chef Alfredo Ayala, Alexandras Restaurant at Copamarina Beach Resort.
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.
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© BIENVENIDOS 2017 - Official Visitors Magazine of the Puerto Rico Hotel & Tourism Association
