Angelita said:This may be a strange question, but can anyone please tell me how to make Lambi vinegarette, not hot. I finally found conch and now need to know how to cook it and then make Lambi with it!
Please Help!!
Many Thanks!!
Simon & Nicky said:I thought conch and lambi were different creatures - so can anyone explain to me what the shellfish is that lives in the big brown,purple and pink shell that's obviously not a conch. (What on earth have I been eating)?
Simon
audboogie said:i did a search on lambi bc i was wanting to know what it was in english...so is CONCH the word for lambi in english? never heard of that before...if so, is it a type of snail? crab? all i know is that its good stuff and when i describe it to others, im lost when they ask me "well, what is it??" uhhhh....
Conchman said:also try Bahamian conch salad -
Dice the conch into small cubes, make sure you skin the black part of the conch before. Make sure you clean out the conch 'guts' if they are not cleaned already (the sandy sticky stuff underneath the pink part).
Add onions, green peppers, celery, and tomatoe cubes about the same size.
Add hot peppers diced if so desired (if doesnt put beads of sweat on your forehead, its not hot enough).
Add salt
Squeeze plenty of lime juice and sour orange, enough to where the level reaches half way up to the bowl. This means many many limes, maybe 2/3 lime juice and 1/3 sour orange (not sure what this fruit is called in the DR).
Mix it up and serve in a cup and spoon.