AmbergrisCaye.com Home Forums About Belize Culture Food, Drinks & Recipes Belizean Ceviche

Traditional Belizean style ceviche made with Caribbean shrimps

Ingredients:

• About half a pound of raw (uncooked) cleaned shrimp
• 2 cups diced ripe tomatoes
• 1 large onion diced
• 1 bunch cilantro chopped
• 1 habanero pepper minced
• 5 good limes
• 1 tsp salt (salt to taste)

Instructions:

1. Rinse your shrimp under cool water. If you have tails on your shrimp get them off. Belizeans will rarely eat raw meats of any kind. Ceviche is an exception. You may cook your shrimp, if you do we recommend a flash boiling technique. Boil some water, and dump in the shrimp for 3-5 minutes, the second they turn pink pour out the water in strainer. OR just chop up the raw shrimp and let the acidity of the limes do the cooking. If you do make this recipe with conch� boiling your conch would be a damn shame. Conch is beautifully light and sweet tasting meat when raw. Cooked conch is better than no conch but the meat texture changes becoming chewy and tough if over cooked.
2. After the shrimp is prepared chop it up. We prefer keeping the pieces large enough to be recognizable as shrimp/conch. But often the shrimp is cut very small so that it makes more servings. Shrimp can be expensive you decide.
3. Once the shrimp is prepared you will essentially make a salsa with the other ingredients. Chop the tomatoes and onions into nice quarter inch chunks. Add lime juice and salt to taste. Mince 10 sprigs of cilantro, I like it cut fine. Add the shrimp! If you opted for raw shrimp let it soak in the lime juice for 20-30 minutes so that is can "cook" in the acidity of the lime juice.
4. Serve with fried corn tortilla chips

---

Belizean Shrimp Ceviche

This recipe can be made an enjoyed in a matter of minutes. Ceviche is found all over Mexico, Central America, and South America. Apparently ceviche was originally from Peru. Belizean ceviche is similar but with a twist. Typical ceviches in Mexico are sweeter, and have bits of fish in them. Belizean ceviche at its best is made with raw conch. These days it is getting pretty hard to find conch due to a bit of over fishing and seasonal harvesting. Never fear, when conch is lacking Belizeans sometimes use cooked chicken feet. This recipe is for a traditional Belize style ceviche made with raw shrimp.

Ingredients:

• About half a pound of raw (uncooked) cleaned shrimp
• 2 cups diced ripe tomatoes
• 1 large onion diced
• 1 bunch cilantro chopped
• 1 habanero pepper minced
• 5 good limes
• 1 tsp salt (salt to taste)

Recipe instructions for shrimp ceviche:

What you need to make Belize style ceviche

Getting things started with the tomatoes

1. Rinse your shrimp under cool water. If you have tails on your shrimp get them off. Belizeans will rarely eat raw meats of any kind. Ceviche is an exception. You may cook your shrimp, if you do we recommend a flash boiling technique. Boil some water, and dump in the shrimp for 3-5 minutes, the second they turn pink pour out the water in strainer. OR just chop up the raw shrimp and let the acidity of the limes do the cooking. If you do make this recipe with conch… boiling your conch would be a damn shame. Conch is beautifully light and sweet tasting meat when raw. Cooked conch is better than no conch but the meat texture changes becoming chewy and tough if over cooked.
2. After the shrimp is prepared chop it up. We prefer keeping the pieces large enough to be recognizable as shrimp/conch. But often the shrimp is cut very small so that it makes more servings. Shrimp can be expensive you decide.
3. 

   Ready to make "salsa"

   Once the shrimp is prepared you will essentially make a salsa with the other ingredients. Chop the tomatoes and onions into nice quarter inch chunks. Add lime juice and salt to taste. Mince 10 sprigs of cilantro, I like it cut fine. Add the shrimp! If you opted for raw shrimp let it soak in the lime juice for 20-30 minutes so that is can “cook” in the acidity of the lime juice.

The finished ceviche ready to soak for a few minutes

Belizean Shrimp Ceviche

Serve with fried corn tortilla chips and enjoy with a Belikin Beer! Yay we love ceviche.a

-------

Mango Shrimp Ceviche

This recipe is a twist on the traditional Belize Shrimp or Belizean Conch Ceviche recipe. For an added twist Belize News Post recommends adding some cubed mangoes which will complement the acidity of the limes with a burst of sweetness. A mango that is ripe and sweet works best, but avoid over-ripe mangoes. The texture should be firm not sloppy.

Mango Ceviche Belizean Style!

This recipe can be made an enjoyed in a matter of minutes. Ceviche is found all over Mexico, Central America, and South America. Apparently ceviche was originally from Peru. Belizean ceviche is similar but with a twist. Typical ceviches in Mexico are sweeter, and have bits of fish in them. Belizean ceviche at its best is made with raw conch. These days it is getting pretty hard to find conch due to a bit of over fishing and seasonal harvesting. Never fear, when conch is lacking Belizeans sometimes use cooked chicken feet. This recipe is for a traditional Belize style ceviche made with raw shrimp.

Tip: the perfect mango is still firm and juicy but not too ripe.

Ingredients:

• About half a pound of raw (uncooked) cleaned shrimp
• 2 cups diced ripe tomatoes
• 1 large onion diced
• 1 bunch cilantro chopped
• 1 habanero pepper minced
• 5 good limes
• 1 tsp salt (salt to taste)

Recipe instructions for shrimp ceviche:

Score the mango in its skin for easy cubes.

1. Rinse your shrimp under cool water. If you have tails on your shrimp get them off. Belizeans will rarely eat raw meats of any kind. Ceviche is an exception. You may cook your shrimp, if you do we recommend a flash boiling technique. Boil some water, and dump in the shrimp for 3-5 minutes, the second they turn pink pour out the water in strainer. OR just chop up the raw shrimp and let the acidity of the limes do the cooking. If you do make this recipe with conch… boiling your conch would be a damn shame. Conch is beautifully light and sweet tasting meat when raw. Cooked conch is better than no conch but the meat texture changes—Conch is chewy and tough if over cooked.
2. After the shrimp is prepared chop it up. We prefer keeping the pieces large enough to be recognizable as shrimp/conch about 1cm squares. But often the shrimp is cut very small so that it makes more servings. Shrimp can be expensive you decide.
3. Added some nicely cubed mango chunks!
4. Once the shrimp is prepared you will essentially make a salsa with the other ingredients. Chop the tomatoes and onions into nice quarter inch chunks. Add lime juice and salt to taste. Mince 10 sprigs of cilantro, I like it cut fine. Add the shrimp! If you opted for raw shrimp let it soak in the lime juice for 20-30 minutes so that is can “cook” in the acidity of the lime juice.

Serve with fried corn tortilla chips and enjoy with a Belikin Beer! Yay we love ceviche.

The final product, traditional recipe tweaked to perfection.

Belize News Post