Travel Cooking with Bruce ~ Conch Ceviche from San Pedro, Belize!
Chef Bruce shows us how to make Conch Ceviche - from our Kitchen in San Pedro, Belize! * * * We make these videos just for fun, impromptu, and on the fly. So please, no comments on the quality or content. Hope you enjoy watching it as much as we enjoyed making [and eating] it!
Ceviche is much like Pico de Gallo Salsa, but made with a diced fish, usually "cooked" by marinating in Lime Juice. Fresh and bright, it is a Caribbean Favorite!
Salpicon The Other Belizean Ceviche!
A great reunion begins with good family members or friends. And a perfect reunion or social gathering must have a delicious “boca” appetizer. This is what this succulent pork smoked salpicon is all about.
1 Large Tomato
1 Large Onion
1 Large Lime
1 Strip of Pork Shoulder Steak
Pepper Sauce or Habaneros
Prepare the pork shoulder to your taste - This recipe is brought to you by Pou's Ceviche Bar and Seafood Restaurant in which he uses seasoned pork originating from Orange Walk, Belize where the famous salpicon gained its popularity. At Pou’s Ceviche Bar the pork shoulder was slowly smoked on a fire heart “Fogon”, but you can smoke it on your own BBQ grill. The ingredients in this recipe are minimal and the taste will highly depend on your own seasoning of the meat. For the authentic Belizean Salpicon flavor visit Pou's Ceviche Bar.
Gather your ingredients and wash your vegetables
Dice the pork
Dice Tomatoes & Onions
Chop the Fresh Cilantro
Place all ingredients into a bowl and mix
Squeeze in the lime
Add the seasonings to taste and mix
(Salt, Black Pepper, Pepper Sauce or Fresh Habaneros)
Serve with tortilla chips and Enjoy!
Recipe Provided by Pou’s Ceviche Bar
Mango Shrimp Ceviche
Fresh juicy Caribbean mangoes give this recipe a twist on the traditional Belizean Shrimp and Conch Ceviche recipe.
This Belizean mango shrimp ceviche recipe is easy to make and can be ready to enjoy in a matter of minutes.
Adding some cubed mangoes 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.
- 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)
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.
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.
Added some nicely cubed mango chunks!
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!
Recipe & Images from Belize News Post
1 lb. of raw (uncooked) cleaned shrimp
2 cups diced ripe tomatoes
1 large onion diced
1 bunch cilantro chopped
1 habanero pepper minced
5 lemon ( lime) squeezed/ juiced
1 tsp salt (or to taste)
Rinse your shrimp under cool water.
In Belize we 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.
After the shrimp is cooked chop it up into small pieces.
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 pepper, lime juice and salt to taste. Chop up cilantro very 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
- 1 pound Fresh Conch meat; * Tenderized.
- 1/2 cup Lime Juice; - Fresh squeezed
- 1/2 cup Lemon Juice; - Fresh Squeezed
- 1 medium habanero chile; - seeded and finely diced
- 1 cup Onion; - finely chopped
- 1/4 cup Cilantro; - finely chopped
- 1 cup Tomato; - peeled, seeded, and chopped
- 1/4 cup oil
- 1 teaspoon salt
- 1/4 teaspoon Black pepper; - Fine ground
On a clean board pound the conch out flat. Dice the tenderized meat into 1/4 - 1/2 inch cubes or small, bite-sized slices. Put the cut up conch in a shallow, glass pan and cover with the lime and lemon juice. Marinate in the refrigerator for 2-3 hours. Mix in the finely diced Habanero and marinate another 2 hours. Drain the conch and place it in a mixing bowl.
Add the onion, cilantro, tomato, olive oil, salt, and black pepper and mix. Squeeze about 1/2 a lime''s worth of juice over the mixture.
NOTE: Take caution when handling fresh Habanero peppers. Plastic gloves are a great idea. Also, wash your hands thoroughly before touching your face, eyes or any other "tender" body parts. This stuff burns !!
Place in a bowl and serve with crisp tortilla chips and lime wedges.
NOTE: Soak the conch overnight to make it softer!