Ceviche
Shrimp and conch ceviche is served with a crisp fried corn tortilla and a side of fresh Habanero pepper. Belizean ceviche is made mostly of fresh-caught fish. On a sweltering day in Belize, ceviche with conch, fish, or lobster goes great with a cold beer.
Because the meal is eaten raw rather than cooked, it must be made fresh and ready to eat to avoid food illness. Ceviche is frequently served as an appetizer, but if served as a main meal, it is frequently served with flavorful accompaniments such as sweet potatoes, lettuce, corn, avocado, or roasted bananas.
Eating cheap fresh Ceviche in simple paper cups, sitting by the sand watching each wave crashing, feeling the cool wind blowing from the vast ocean will be the most enjoyable experience you can have when coming to these places. this beautiful and vibrant Latin American country.
Although there are many variations with different types of seafood such as fish, squid, octopus, scallops, clams, mussels... but shrimp ceviche is considered the original dish and has the most harmonious taste.
Ingredients
- About half a pound of raw (uncooked) cleaned shrimp, diced ripe tomatoes, 1 large onion diced, 5 good limes, 1 tsp salt, 1 bunch cilantro chopped
Instructions
- You can cook your shrimp, however it's preferable using a flash boiling method. Bring a pot of water to a boil, then add the shrimp and cook for 3-5 minutes, or until they become pink. Strain the water.
- Chop the shrimp up
- Tomatoes and onions should be chopped into quarter-inch bits. Toss in the lime juice and season with salt to taste.
- Toss in the shrimp! If using raw shrimp, soak it in lime juice for 20-30 minutes to allow it to "cook" in the acidity of the lime juice.
- Serve with corn tortilla chips that have been fried.
