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Pimentade de Lambi (Pimentade Conch)

Pimentade de Lambi or Conch Pimentade is made with conch, watermelon and fresh spices for a simple and delicious appetizer or side dish.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 28 minutes
Servings 4 - 6
Calories 0


  • 2 lbs conch meat
  • 2 tbsp hot peppers sliced thin (habanero or scotch bonnet)
  • 8 oz of sour orange juice
  • 1/2 cup shallots chopped
  • 2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2 tbsp parsley chopped
  • 2 tbsp fresh lemon or lime juice
  • 1 1/2 to 2 cups watermelon cut in cubes
  • If using frozen conch the following ingredients are need:
  • juice of 1 lime or lemon
  • 2 scallions chopped
  • 2 sprigs parsley
  • 1 sprig thyme


  • Cooking with fresh Lambi, clean and with a kitchen mortar flatten the thicker part of the conch, cut in small pieces and add all ingredients with the exception of the watermelon which must be added prior to serving.
  • Cooking with frozen Lambi, clean, split thicker section in half, add to a pressure cooker and cook with garlic, scallions, lemon juice, parsley and thyme for about 45 - 55 minutes until fully cooked. Remove from water and cut in small pieces and add to a bowl. Add hot pepper, sour orange, shallots, salt, black pepper, parsley, lemon or lime juice and marinate for a few hours or overnight. Add watermelon before serving.


Recipe can be prepared with both fresh caught conch or frozen conch. For best result, allow conch meat to marinate overnight and add watermelon before serving.