Reduce orange juice to 3/4 cup.

Cool the reduced orange juice.

Blend reduced orange juice, red onion, garlic, rice vinegar, chipotle puree, honey, salt, and pepper until smooth.

Slowly add canola oil while blending to emulsify.

Heat peanut oil in a saucepan to 350°F.

Prepare a plate with paper towels.

Whisk rice flour and cold water with salt and pepper until it resembles crepe batter.

Adjust water if needed for correct consistency.

Season squid and conch with salt and pepper.

Dip squid in rice flour batter, let excess drip, then dredge in cornmeal.

Fry squid until golden brown and crisp.

Drain fried squid on paper towels and season with salt.

Repeat battering, dredging, and frying process for conch.

Dress greens with orange-chipotle vinaigrette and season with salt and pepper.

Mound dressed greens on a platter and add sliced cherry peppers.

Arrange fried squid and conch around the greens.

Drizzle with more vinaigrette and garnish with parsley leaves.