Looking for the recipe for Ceviche, made by real Belize restraunts in San Pedro. Just did have some here in new bar in Florida, and it was not good. Explained to the owner at RUM River, here in Port Richey, I will get them the Recipe for them The best I have had is in Belize, and every time I go there , that is just about all I eat, the best Ive had. Help, Corona Steve
tricky question to answer because they vary so much in San Pedro. So where in your opinion do you feel has the best ceviche in SP? In general, it's a mixture of diced tomato, cucumber, carrot and onion (some use all and some use part of those veggies), mixed with cilantro, chopped habanero, plenty of lime juice, salt and pepper. That's it. Plus your seafood of choice. Keli
I have eaten ceviche in many different places on AC. For my taste everyone puts in too much lime juice, and the ceviche is very acidic. The only place I will eat ceviche is at Rojo. But this is not a big surprise; isn't Jeff the best chef in all of Belize ? :-)
Ingredients: 1/4 cup lime juice acid 1/4 lb carrots 1/4 lb white onion 1/4 lb tomato 3/4 lb conch 1 oz cilantro 1 habanero pepper Seasonings: 1/2 tsp season all, 1/4 tsp blackpepper, 1/4 tsp salt
First we prepare the conch. We dice it into small cube pieces and marinade it into the lime acid. While the conch is cooking in the acid, you dice the vegetables in small cube pieces also. Dice the cilantro and the habanero pepper in smaller and finer pieces. Add the seasonings to the vegetables and mix everything with the conch which by now should be cooked with the lime acid. You can add the habanero to the mixture or serve it on the side. This serving is for 2 persons. In less than 10 minutes you can be enjoying your ceviche with a cold beverage. Accompany with corn tortilla chips. Enjoy!!!
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