Name: Seafood Buljol with Plantain Chips
Prep time: 50 min
Cook time: 50 min
Yield: 4
Cuisine: Caribbean
Ingredients: 100g fresh octopus; 1 lime, cut in half; 100g fresh red snapper fillet, boned and diced; 100g salted cod, reconstituted and flaked; 100g Dorado (West Indian Dolphin) boned, skinned and diced; 1 large white onion, peeled and sliced; 5 black peppercorns; 5 sprigs of thyme; Salt to taste; Juice of 2 limes; 1 large avocado, cut into small dice; 2 sprigs chervil, washed and chopped; 5g fresh parsley, washed and chopped; 2 firm cucumbers, deseeded and finely diced; 2 celery stalk with leaves, finely diced; ½ yellow sweet pepper, deseeded and finely diced; ½ red sweet pepper, deseeded and finely diced; ½ red sweet pepper, deseeded and finely diced; ½ ripe scotch bonnet pepper, deseeded and finely chopped; 2 firm tomatoes, deseeded and finely diced; 20ml Bajan Pepper Sauce; 2 small plantain; 500ml vegetable oil for frying; Sea salt to taste; 4 roti skins, lightly toasted under a hot grill; 4 paper cones to serve