Ceviche is found all over Mexico, Central America, and South America, originating from Peru. Belizean ceviche holds the same principles as other ceviche, being comprised of fresh raw fish cured in citrus juice, but has its local twist. The best Belizean ceviche is made with fresh raw conch. These days it is getting pretty hard to find conch due to overfishing and seasonal harvesting. But do not fear, there is a substitution, when the conch is lacking Belizeans sometimes use cooked chicken feet! Yeah, it sounds weird but Andrew Zimmerman has tried it!
However, today, for our recipe, we are going to share a traditional Belize-style ceviche made with fresh raw shrimp. We will save both Chicken Feet Ceviche and Conch Ceviche for another time!
Belizean Shrimp Ceviche Ingredients:
- 1 lb fresh shrimp, peeled and deveined
- 1 cup fresh lime juice
- 1/2 cup diced red onion
- 1-2 habanero peppers, finely chopped (seeds removed for milder heat)
- 1/2 cup diced ripe tomatoes
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
- Crispy tostadas or plantain chips for serving
Instructions:
- Bring a pot of water to a boil, then add a pinch of salt. Cook the shrimp in boiling water for 1-2 minutes until they turn pink and opaque. Be careful not to overcook them. Drain and rinse the shrimp under cold water to stop the cooking process.
- In a large mixing bowl, combine the fresh lime juice, diced red onion, and finely chopped habanero peppers. The citrus juice will begin to lightly “cook” the onions and peppers.
- Chop the cooked shrimp into bite-sized pieces and add them to the bowl with the lime juice, onions, and peppers. Mix well to ensure the shrimp are coated in the flavorful marinade.
- Gently fold in the diced tomatoes, and chopped cilantro, being careful not to mash the ingredients.
- Season the ceviche with salt and pepper to taste. For an extra burst of flavor, you can add a dash of Belizean hot sauce or a pinch of ground black pepper.
- Cover the bowl with plastic wrap and refrigerate the ceviche for at least 30 minutes to allow the flavors to meld together.
Serving Suggestion:
Serve the Authentic Belizean Shrimp Ceviche chilled in small bowls or cocktail glasses. Accompany it with crispy tostadas or plantain chips for a delightful crunch that complements the ceviche’s fresh and zesty flavors.
Alternative Options:
- For a unique twist, you can add diced fresh mango or pineapple to the ceviche, providing a delightful balance of sweetness to the dish.
Tips and Tricks:
- Adjust the amount of habanero peppers according to your heat preference, but keep in mind that Belizean ceviche is known for its spicy kick.
- Use fresh, locally sourced ingredients for an authentic Belizean experience.
Nutritional Information (Per Serving):
Calories: 150 kcal Carbohydrates: 5g Protein: 25g Fat: 2g Fiber: 1g
We hope you enjoy this Authentic Belizean Shrimp Ceviche recipe, which showcases the vibrant flavors of Belize’s coastal cuisine. Share your experience making this traditional dish in the comments below, and celebrate the rich culinary heritage of Belize with each mouthwatering bite. Happy ceviche-making!
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Vegetable Chopper
Shrimp ceviche depends on uniform fine dice — tomato, onion, habanero all cut to the same size cure evenly in the lime juice. A chopper does in seconds what a knife takes minutes for.
Glass Mixing Bowls
Ceviche cures in acid for 20 minutes — glass holds the lime juice safely without metallic taint. A nested set lets you cure and serve from the same vessel.
Cast Iron Citrus Squeezer
One cup of fresh lime juice means juicing eight to ten limes. A heavy cast-iron squeezer flips each lime open in one motion without flaking paint into the juice.
About Joe Post
Joe Post is the founder and editor of Belize News Post. He grew up in Corozal Town, Belize, on the Caribbean sea with a view across Corozal Bay to Cerro Maya. He has lived in Costa Rica, Kenya, England, Spain, and the United States. He grew up cooking alongside his mother and grandmother, and has personally tested the vast majority of the recipes on this site. He started BNP in the early 2000s as one of the few independent Belizean news sources online. Over the years, the food became the stickiest thing. News comes and goes. Food stays.
