We just returned from our honeymoon at Vic House and it was incredible. It's nice knowing that if heaven is better then anything on earth we now have something to compare it to.

We told our families about the incredible ceviche we had all over the island and they were completely disgusted when we described it. Does anyone have a good ceviche recipe so that we can show them we aren't completely crazy?

That question has been asked many times. Use the search function, I'm sure you will find a few recipes.

http://search.msn.com/results.aspx?srch=104&FORM=AS4&q=ceviche+recipe+%2bbelize

Simon,

They might have a bit of trouble finding those 5 fresh conch in CT. I imagine that New England lobster would be an adequate fill-in.

Several Ceviche Recipes for you to try - found this one in honor of the gentleman posting the beautiful picture of the conch shells today.

Conch and Lobster Ceviche
2 cups cleaned and diced fresh conch (or frozen, thawed)
2 cups diced poached spiny lobster (about 2 lobsters)
1/2 small red onion, diced
3 scallions, sliced on the diagonal
1/2 small red pepper, diced
1/2 small yellow pepper, diced
1/2 small green pepper, diced
1/2 small papaya, peeled, seeded and diced
2 to 4 jalapeno or Serrano peppers, chopped finely (seeds optional)
1/2 bunch chopped fresh cilantro
1/2 bunch chopped fresh basil
1/2 bunch chopped fresh mint leaves
1 tablespoon grated fresh ginger
1/2 lime, juiced
1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
Pinch habanero powder (optional)

In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips.
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Shrimp Ceviche

1 lemon, halved
1 head garlic, halved
3 bay leaves
8 peppercorns
Sea salt
1 1/2 pounds large shrimp, peeled
2 cups coconut milk
1/2 cup lime juice (about 6 to 8 limes), plus more for drizzling
1 red onion, sliced thin
2 serrano chiles, sliced thin
1/2 bunch freshly chopped cilantro leaves, plus more for garnish
4 coconuts
2 cups rock or kosher salt, for serving
Extra-virgin olive oil, for drizzling

Make the ceviche: Put a large pot of water over high heat and add the lemon, garlic, bay leaves, peppercorns and salt, to taste. When it comes to a boil add the shrimp and turn off the heat. Let the shrimp poach just until they are cooked through, about 3 to 5 minutes. Remove the shrimp to a sheet pan and refrigerate. When they are cool slice them in half lengthwise. Combine the coconut milk, lime juice, onion, chiles, and cilantro in a large bowl and season it with salt. Add the cooled shrimp and let them marinate, refrigerated, for about 1/2 hour.
Prepare the coconut shells:

Take a hammer and hit the coconut repeatedly (not too hard) around its equator, turning the coconut in your hand. It will eventually split into 2 halves. Drain the liquid from the coconuts.

To serve: Pour the salt onto a large platter and nestle the coconut halves into the salt so they stand upright. Divide the ceviche among the coconut halves; garnish with drizzles of lime juice, olive oil and cilantro.
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Diver Scallop Ceviche
Cook's Note: It is important to prepare this dish at least 3 hours before serving to ensure the full flavors are achieved.


6 Key limes, zested and juiced
1/4 cup crushed pineapple
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne
1/2 teaspoon ground ginger
1 teaspoon honey
1/4 pound fresh diver-harvested sea scallops or any other fresh scallop of high quality
1/4 cup diced red onion
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 minced, seeded jalapeno
2 tablespoons fresh minced cilantro leaves
Salt and freshly ground black pepper
2 cups corn tortilla chips


Combine lime zest, juice, pineapple, olive oil, spices, and honey. Set mixture aside. Clean and wash the scallops, then cut each 1 in 1/2 lengthwise. Add scallops to lime juice mixture, stir well and set aside in cooler. Add the vegetables and cilantro to the scallop mixture. Stir well. Season with salt and pepper, to taste. Cover and chill at least 3 hours. Serve with tortilla chips.

These recipes except for the conch one have been tested by me personally and are from the FoodTV.com web site. Enjoy.
Cheers !

In NYC area there is a conch equivalent....think they're called scuguli in Italian.

scuguli = slug?

CONCH, SNAPPER, SHRIMP, LOBSTER, ALL WOULD BE GREAT IN THE RECEIPE HE PROVIDED.

We always try to keep our ceviche here as basic as possible.

Any islander will tell you that octopus ceviche is the best, onced tenderized properly. Shrimp is a good alternative once not overcooked and slightly undercooked allowing the lime to cure the shellfish slightly. Fish tends to fall apart. We love chicken ceviche here on special occasions using livers, gizzards, hearts, feet and other throw away parts. Most gringos don't partake in this.

Conch is a big snail by the way.


Seafood of choice
Fresh finely diced habaneros (no seeds)
Fresh lime juice
Finely diced onions and carrots
Cilantro (as much as you like, especially the stems)
Some throw in diced tomato, optional

Ice cold Belikin with salted glass!!!


If you let it marinate 3 hours to overnight, the seafood will absorb the flavor.


NO FRUTIS, OILS, VINEGAR or fancy gourmet stuff should be included. Dilutes the flavor.

SIN

sorry, the method: throw it all in a bowl and enjoy it with fresh fried corn tortilla chips.