Appetizer

Conch Escabeche Tartare Cups with Crispy Taro Tuile & Lime Foam

Name: Conch Escabeche Tartare Cups with Crispy Taro Tuile & Lime Foam
Prep time: 18 min
Cook time: 24 min
Total time: 42 min
Yield: 2 servings
Ingredients: 12 oz raw conch, cleaned and sliced paper-thin; ¼ cup fresh lime juice; 3 tbsp passion fruit pulp; ½ habanero pepper, charred & minced; 2 green onions, white and light green parts only, thinly sliced; ¼ tsp fine sea salt; Fresh coriander (cilantro) leaves, for garnish; 1 taro root (8 oz), very thinly sliced (mandoline recommended); 1 tbsp neutral oil; Fleur de sel; ⅓ cup heavy cream; 3 tbsp fresh lime juice (for foam); 1 tbsp simple syrup (equal parts sugar and water, cooled); Pinch of fine sea salt (for foam)

Delicate raw conch, lightly cured in lime and passion fruit juice, tossed with charred habanero and green onion, served in a crispy taro root tuile shell. A quenelle of lime-infused foam tops each cup for a bright, sophisticated play on a Caribbean street snack. Intermediate enough: tuiles require vigilance but reward precision.

399cal per serving 4gprotein 51gcarbs 22gfat 18min prep 24min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this