Thinly sliced conch marinated in lime juice, cucumber, onion, and fiery Scotch bonnet pepper, creating a refreshing and tangy appetiser beloved across Grenada.
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
1Pressure cook conch for thirty minutes until tender. Allow to cool, then slice very thinly against the grain.
2Combine lime juice, garlic, salt, and olive oil in a large bowl. Whisk to create the marinade.
3Add sliced conch to the marinade and toss well. Refrigerate for at least one hour to cure.
4Add diced cucumber, red onion, Scotch bonnet, and cilantro. Toss gently to combine all ingredients.
5Taste and adjust with more lime or salt as needed. The souse should be bright, tangy, and refreshing.
6Serve 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.