Learn how to make ceviche Ruben's style. Straight from Cholo's Sports Bar, Ruben whips up a mixed seafood (horse conch, shrimp, octopus) ceviche.
One pound, diced conch fillet, lobster, shrimp (any one or combination)
¼ cup diced onion
1 ½ cup chopped, fresh tomato
¼ cup chopped green pepper
¼ cup chopped cucumber (optional)
½ cup minced, fresh cilantro
1 cup, fresh squeezed key lime juice
½ cup chopped habanero pepper
Marie Sharp’s Habanero sauce (optional)
Place fish in a large bowl and cover with cool water, washing it and rinsing in a colander.
While fish is draining in the colander, wash the large bowl.
Dice the fish and place in the large bowl.
Add the onion, tomato, green pepper, cucumber, cilantro and lime juice and habanero pepper mix well and refrigerate to “cook”. The fish will turn white as it “cooks”, which will take between 20-30 minutes. Do not let it sit longer.
Add the Habanero sauce to taste and enjoy!
Ceviche Recie by Ruben Guerra in San Pedro Town, Belize