To prepare the plantains, cut off both ends. Peel the plantains by scoring each side lengthwise. Slip your fingers under the skin and peel it off. Place the plantains in salted water for 30 minutes. Drain and pat dry.

Heat oil to 275 degrees, cut plantains into 1.5 in slices, cook the plantains in the oil for 2 to 3 minutes, they should not color, transfer to paper towels.

When they are cool enough to handle, wrap each in a towel dampened with salted water and mash gently using a meat pounder or heavy pan. They should be a flat oval with a thickness of a ¼ of a inch.

Reheat oil to 375 degrees, fry till golden on both sides, drain and sprinkle with salt.

Steep the garlic with the olive oil very slowly for 15 minutes over low heat, do not brown the garlic. Reserve and cool to room temperature. Slice the Conch to desired size, lay on a sheet of plastic wrap, drizzle with garlic oil, salt, and lemon, lime and orange zest.

Cover with another sheet of plastic wrap, using a mallet or bottom of saute pan hammer the conch with medium pressure. (You are just trying to tenderize and marry the flavors with meat, don’t beat it till it falls apart). Let sit for 10 minutes and then gently rinse off the mixture, chill and reserve.

Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, and then season to taste with kosher salt. Mix together the peppers, tomatoes, red onion, serrano, green onion, mango, avocado and cilantro in a bowl, dress with pique.

Mix the conch with the citric acid and let sit for 15 minutes, mix together the vegetable mixture and conch, and finish with a drizzle of garlic oil. Serve with tostones.