Lambie Souse

Name: Lambie Souse
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: Grenadian
Ingredients: 500g conch meat, cleaned; Juice of 6 limes; 1 cucumber, diced; 1 red onion, thinly sliced; 1 Scotch bonnet pepper, minced; 2 cloves garlic, minced; Salt to taste; 2 tbsp olive oil; Fresh cilantro, chopped

Lambie Souse (LAM-bee SOWSE)

Pickled Conch Salad

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 163 kcal

Thinly sliced conch marinated in lime juice, cucumber, onion, and fiery Scotch bonnet pepper, creating a refreshing and tangy appetiser beloved across Grenada.

Nutrition & Info

Protein 22.0g

Carbs 12.0g

Fat 3.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

sharp knife pressure cooker mixing bowl

Presentation Guide

Vessel: small glass bowl

Garnishes: cilantro leaves, lime wedge

Accompaniments: water crackers, cold beer

Ingredients

500g conch meat, cleaned
Juice of 6 limes
1 cucumber, diced
1 red onion, thinly sliced
1 Scotch bonnet pepper, minced
2 cloves garlic, minced
Salt to taste
2 tbsp olive oil
Fresh cilantro, chopped

Instructions

1
Pressure cook conch for thirty minutes until tender. Allow to cool, then slice very thinly against the grain.
2
Combine lime juice, garlic, salt, and olive oil in a large bowl. Whisk to create the marinade.
3
Add sliced conch to the marinade and toss well. Refrigerate for at least one hour to cure.
4
Add diced cucumber, red onion, Scotch bonnet, and cilantro. Toss gently to combine all ingredients.
5
Taste and adjust with more lime or salt as needed. The souse should be bright, tangy, and refreshing.
6
Serve chilled in small bowls or on lettuce leaves as a starter or beach-side snack.

💡

Did You Know?

Lambie is the Grenadian Creole word for conch, and souse vendors along Grand Anse Beach are considered some of the best cooks on the island.

Chef's Notes

Equipment Tips

sharp knife
pressure cooker
mixing bowl

Garnishing

cilantro leaves, lime wedge

Accompaniments

water crackers, cold beer

The Story Behind Lambie Souse

Lambie souse is deeply rooted in Grenada's maritime culture, originating from indigenous Carib and Arawak peoples who harvested conch from the island's shallow reefs. The technique of curing raw or lightly cooked seafood in citrus was a preservation method perfected across the Caribbean. In Grenada, lambie souse became a festive dish served at beach picnics, rum shops, and family gatherings. Its bright acidity and heat from Scotch bonnet make it the quintessential Caribbean appetiser.

🕐 Traditionally enjoyed appetiser or beach snack 📜 Origins: Indigenous Caribbean seafood tradition

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