Belizean Conch Ceviche Recipe

Hello, fellow food enthusiasts! This is Belize News Post, and today we’re diving deep into Belizean culture with a recipe that’s as refreshing as a Caribbean breeze— Belizean Conch Ceviche. Originating from the coastal regions of Belize, particularly towns like Sartenja, San Pedro, and Placencia, this dish is a celebration of our rich maritime history and the diverse seafood available in our waters. Fresh, raw conch has a delightfully sweet flavor that is very delicate. Some prefer to blanch their raw conch but this recipe is for conch that is only cooked in lime juice.

Brief History

Ceviche itself has a long history in Latin America, but in Belize, the conch variety holds a special place. Conch, a marine mollusk, has been a staple in Belizean diets for centuries, even before the arrival of Europeans. It’s not just a dish; it’s a cultural symbol, often enjoyed during festivities and significant events like the annual Lobster Festival in San Pedro.

Conch season in Belize typically runs from October 1st to June 30th. During this period, it’s legal to fish for conch, and you’ll find it fresh and abundant in local markets and restaurants. The season is closed from July 1st to September 30th to allow the conch population to regenerate.

• Preparation Time: 20 minutes
• Cook Time: 0 minutes (It’s a no-cook recipe!)
• Total Time: 20 minutes + marination time
• Servings: 4
• Nutritional Information: Approximately 200 calories per serving, low in fat, high in protein.

Belizean Conch Ceviche Ingredients

For North American Measurements:

• 1 lb conch meat chopped into small cubes
• 1 cup freshly squeezed lime juice
• 1 red onion, diced
• 4 ripe tomatoes
• 1-2 habaneros, finely chopped if you like it hot, or ringlets if you want to be able to remove them later
• 1/2 cup cilantro, chopped
• Salt and pepper to taste

For European Measurements:

• 450g conch meat, finely chopped
• 240ml lime juice
• 120ml orange juice
• 1 red onion, thinly sliced
• 1-2 habaneros, finely chopped
• 15g cilantro, chopped
• Salt to taste

Alternative Ingredients:

• Vegan: Substitute conch with jackfruit or hearts of palm
• Gluten-Free: This recipe is already gluten-free
• Dairy-Free: This recipe is already dairy-free

Instructions

1. In a large bowl, combine the conch meat, and lime juice. Let it marinate for at least 20 minutes in the refrigerator—the acidity of the lime “cooks” the meat.
2. Add the sliced red onion, habanero peppers, tomatoes, and cilantro to the marinated conch. Mix well.
3. Season with salt and pepper to taste.
4. Serve chilled.

Tips and Tricks

• Selecting Conch: Use fresh conch from reputable sources for the best results. We assumed in this recipe that your conch was “cleaned” before you started. If you bought fresh conch at a market in Belize it often comes whole, meaning you will need to remove the tough outer larger of the conch before chopping it up.
• Marination: The longer you marinate, the more flavorful it will be. However, don’t exceed 24 hours.
• Storage: Store in an airtight container in the fridge for up to 2 days.

Serving Suggestions

Pair this delightful ceviche with Belizean staples like garnaches or salbutes. For beverages, a chilled Belikin beer or fresh coconut water complements the dish perfectly.

Engage With Us!

We’d love to hear your thoughts on this recipe. Tried any variations or have a family secret ingredient you’d like to share? Leave your comments below and let’s make this recipe even better together!

Flavor Variations

Feel free to add mango or pineapple for a tropical twist, or even some avocado for creaminess. In Belize this recipe is always served with freshly fried tortilla chips. If you can’t find fresh conch try this recipe with fresh shrimp. Of course shrimp ceviche and conch ceviche don’t taste the same.

Thank you for joining us on this culinary journey through Belize. Stay tuned for more authentic Belizean recipes, and don’t forget to share your Belizean Conch Ceviche Recipe experiences with us!