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Grilled Lambi (Conch)
Ingredients
- Lambi conch
- Papaya leaves
- Sour orange juice
- Pepper
Preparation
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Cut the lambi into thin slices and rub them with papaya leaves.
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To a bowl, add the leaves along with the lambi pieces, water and sour orange juice and let soak overnight.
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In the morning, take the lambi out of the water and season with pepper and some more sour orange juice.
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Fire up the grill and cook the lambi making sure to turn only once. The flesh will darken as the lambi cooks. Serve with a spicy hot lime sauce of your choice.
Cook's Notes
- In Haiti, papaya leaves are commonly used to tenderize meat. - For this recipe my mom and I omitted salt and spices for fear it would jeopardize the tenderness and taste of the lambi. We made sure to only flip it once to avoid overcooking. The result? Some tender grilled lambi!