Soused Lambie

Conch Salad


Preparation info

  • Difficulty


  • Serves:

    4 to 6

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Conch is a popular fish throughout the Caribbean and this method of preparation could be considered a Trini-style ceviche, although because of the conch’s tough texture it must be cooked to soften it. To add extra freshness to the dish, I sometimes include julienned jicama with the watercress.


  • 2 pounds conch meat
  • 1 tablespoon green seasoning
  • 1 medium red onion, finely chopped
  • ½ English cucumber, cut into ½-inch pieces
  • ½ Scotch bonnet pepper or other hot red chili pepper, seeded, stemmed, and finely chopped
  • ¾ cup freshly squeezed lime juice
  • coarse salt and freshly ground black pepper to taste
  • 1 bunch watercress or arugula, washed well
  • 1 small jicama, peeled and julienned (optional)


  1. Using a meat mallet, pound the conch for about 2 minutes in order to tenderize it. (It should be pounded flat, like a chicken cutlet and feel less rubbery to the touch.)
  2. Cut the conch into bite-size pieces and place in a deep saucepan with 4 cups of water. Add the green seasoning and simmer over low heat until the conch is tender, about 1½ hours. Drain and cool.
  3. Combine the cooled conch with the onion, cucumber, chili pepper, lime juice, salt, and black pepper.
  4. Divide the watercress between four to six dishes and top with equal amounts of jicama, if using. Spoon an equal amount of the conch mixture onto each pile.