Grenada Lambie Salad
Perfect Wine Pairings:
Marlborough Sauvignon Blanc - Bright citrus and herbaceous notes echo the lime and cilantro.
Albariño - Coastal salinity and stone fruit complement the fresh conch.
Provence Rosé - Refreshing minerality and red berry notes balance the acidity.
Ingredients
- • 2 lbs fresh conch meat, tenderized and diced
- • 1 large cucumber, diced
- • 2 tomatoes, seeded and diced
- • 1 red bell pepper, diced
- • 1 green bell pepper, diced
- • 1 red onion, finely diced
- • 2 celery stalks, finely diced
- • 3 cloves garlic, minced
- • 1 scotch bonnet pepper, seeded and minced
- • 1/2 cup fresh lime juice
- • 1/4 cup fresh cilantro, chopped
- • 2 tbsp fresh parsley, chopped
- • 2 tbsp olive oil
- • Salt and black pepper to taste
Instructions
- 1. Prepare conch: If using frozen, thaw completely. Tenderize by pounding with a meat mallet. Dice into bite-sized pieces.
- 2. Marinate: Place conch in a bowl and cover with lime juice. Refrigerate for 30 minutes. The acid "cooks" the conch slightly.
- 3. Prep vegetables: While conch marinates, dice all vegetables into uniform small pieces.
- 4. Combine: Drain excess lime juice from conch (reserve 2-3 tablespoons). Add all diced vegetables, garlic, and scotch bonnet.
- 5. Season: Add cilantro, parsley, olive oil, reserved lime juice, salt, and pepper. Toss gently to combine.
- 6. Chill: Cover and refrigerate for at least 1 hour to allow flavors to meld.
- 7. Taste and adjust: Before serving, taste and add more lime juice, salt, or pepper as needed.
- 8. Serve: Serve chilled as an appetizer or light lunch with crackers or plantain chips.
Chef's Notes
Lambie (conch) salad is a beloved Grenadian dish, perfect for hot Caribbean days. The fresh, citrusy flavors showcase the island's abundant seafood.
Tenderizing is essential: Conch is naturally tough. Pound it thoroughly with a meat mallet before dicing to ensure tender, not rubbery, texture.
Adjust the heat: Scotch bonnet peppers are very hot! Start with half and add more if desired. Remove seeds for less heat.
Wine pairing tip: The bright lime and fresh herbs need wines with high acidity and citrus notes. Sauvignon Blanc from New Zealand or Spain's coastal Albariño are perfect matches.