Entree: Saint Vincent and the Grenadines – Lambi Souse (Pickled conch salad marinated in citrus, peppers, and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 0 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 1 lb (450 g) cleaned conch meat, tenderized and thinly sliced
- 1 cup (240 ml) fresh lime juice or sour orange juice
- 2 tbsp (30 ml) vegetable oil
- 1 medium cucumber, seeded and thinly sliced, approx. 8 oz (225 g)
- 1 small red onion, thinly sliced, approx. 3 oz (85 g)
- 3 scallions, trimmed and chopped, approx. 2 oz (60 g)
- 1 small Scotch bonnet pepper, finely chopped (remove seeds to reduce heat) — use 2 for extra heat
- 2 tbsp (30 ml) chopped chadon beni or cilantro
- 2 sprigs fresh thyme, leaves only
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) brown sugar (optional, to balance acidity)
- Ice or cold water for shocking boiled conch as needed

Instructions

1. Prepare and tenderize the conch: Place cleaned conch on a cutting board and pound gently with a meat mallet or use a tenderizer until slightly softened. If using very firm conch, cut into chunks and simmer in a pot of salted water for 45–90 minutes until just tender; drain and rinse in cold water, then slice thinly across the grain.
2. Marinate in citrus: In a nonreactive bowl combine the lime or sour orange juice, vegetable oil, salt, black pepper, and brown sugar if using. Add the sliced conch and toss to coat. Cover and refrigerate for at least 2 hours or up to overnight to allow the citrus to "cook" and flavor the conch.
3. Add vegetables and herbs: After the initial marinate, drain off some of the excess citrus (leave enough to coat). Fold in the cucumber, red onion, scallions, chopped Scotch bonnet, chopped chadon beni or cilantro, and thyme leaves. Taste and adjust salt and heat.
4. Chill and serve: Return to the refrigerator for 30–60 minutes to meld flavors. Serve well chilled on a platter or individual plates; garnish with extra chadon beni or lime wedges. Lambi souse is traditionally eaten cold as a satisfying main with provisions or warm breadfruit.