With a long 3-day weekend upon us, there is no better time to fix yourself and your family a healthy ceviche! Whether you are a shrimp, conch or lobster lover, making ceviche is the ultimate Belizean appetizer/snack. Serve it up in a shell and your guests will know they are eating in paradise! Here is a step by step guide adopted by Hot Mama’s Belize to help you prepare this yummy appetizer.
YOU WILL NEED:
1lb Fresh Conch meat – diced
1/2 cup Lime Juice; – Fresh squeezed
1/2 cup Lemon Juice; – Fresh Squeezed
1 medium habanero pepper – seeded and finely diced
1 cup Onion – finely chopped
1/4 cup Cilantro; – finely chopped
1 cup Tomato; – peeled, seeded, and chopped
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, 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 is mucho caliente!
**Place in a bowl and serve with crisp tortilla chips and lime wedges. ENJOY!
**NOTE: You can substitute the Conch for Shrimp or any seafood.
Recipe adapted by: Hot Mama’s Belize