Name: Soused Lambie
Yield: Serves: 4 to 6
Ingredients: 1 small jicama, peeled and julienned (optional); 1 tablespoon green seasoning; 1 bunch watercress or arugula, washed well; ¾ cup freshly squeezed lime juice; coarse salt and freshly ground black pepper to taste; ½ English cucumber, cut into ½-inch pieces; ½ Scotch bonnet pepper or other hot red chili pepper, seeded, stemmed, and finely chopped; 2 pounds conch meat; 1 medium red onion, finely chopped

Preparation info

Serves:
4 to 6

Difficulty
Easy

Appears in

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.

Ingredients

2 pounds conch meat
1 tablespoon green seasoning
1

Method

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.)
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.</