Belizean Shrimp Ceviche

A fresh treat for a great party buffet or just an afternoon snack!

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 it’s own local twist. The best Belizean ceviche is made with fresh raw conch. These days it is getting pretty hard to find conch due to over fishing and seasonal harvesting.  But do not fear, there is a substitution, when 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 and Conch for another time!

Belizean Shrimp Ceviche

Prep Time: 30 mins
Cook Time: --
Yields: a large bowl

Ingredients

  • 1/2 lb - fresh raw cleaned shrimp
  • 2 cups - diced ripe tomatoes
  • 1 - large onion diced
  • 1 bunch - cilantro chopped
  • 1 - habanero pepper minced
  • 5 - limes juiced
  • 1 tsp - salt (salt to taste)

Preparation

  1. Rinse shrimp and all vegtables
  2. The shrimp can be "cooked" two different ways. Traditionally, the fresh raw shrimp would be chopped, and allowed to marinate in lime juice. The acidity of the lime juice cooks the shrimp. We recommend this method if you are confident that your shrimp is very fresh. The second method is to flash boil your shrimp. Bring water to boil, place shrimp in a strainer or wire basket that can be lowered into the boiling water. Allow shrimp to boil for 3 minutes, or until shrimp begin to turn pink. Pull stainer out of water, and place shrimp in lime juice to marinate.
  3. Prepare the "salsa" dice tomatoes, onion, chop cilantro, mince the habanero.
  4. Combine the vegtables, shrimp, lime juice, and salt in a large bowl. Salt to taste, and enjoy!

Pro Tips

The chop of your shrimp allows this ceviche to take on different character. A fine chop allows all the ingredients to meld, and may allow it to be easier to scoop. A rougher chop might allow the individual ingredients to shine. As you will see in our pictures, we opted for a rougher chop in order to allow the shrimp flavor and texture to shine.

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