Friday, February 10, 2012

Shrimp Ceviche

Today, I will share with you my favorite Ceviche recipe Belize style. No one knows it's exact origin, but so many countries in Latin America, the Caribbean, and the Pacific Islands claim to have first discovered it. Who knows for sure. It may go as far back as the Maya civilization. They were avid fishermen, they ate hot pepper and corn that are key ingredients to making Ceviche.

This gastronomical dish is a seafood platter made with either conch, shrimp or octopus. Some people like mixing all three. I've also heard of people using crab and fish, although I've never tried them. My favorite is shrimp followed closely by conch.

Shrimp Ceviche

Shrimp Ceviche


2 lbs Shrimp (peeled and deveined)
2 lbs fresh tomatoes diced
1 lb white onions diced
1 small bunch of cilantro chopped
20 limes (big juicy ones)
1 habanero pepper (minced, seeded)
black pepper to taste (try a table spoon at a time)
salt to taste (we use about a table spoon)
Boil a kettle of water


Rinse shrimp with tap water and drain. Cut shrimp in half along the width NOT lengthwise. You want to end up with little chunks. Pour boiling water over shrimp and let stand while you prepare the vegetables.

Meanwhile, dice the tomatoes, the onions and chop the cilantro. Mix them in a large mixing bowl. Cut limes in half and squeeze the juices into the vegetable mixture. Mince one habanero pepper and mix with the vegetable mixture. DO NOT try to be brave and use the seeds unless you want comatose level heat. I just throw the seeds away.

Throw out the hot water and rinse the shrimp with cold tap water. The shrimp should be nice and pink.
Add the shrimp to the vegetable mixture then add salt and black pepper to taste. Mix thoroughly and chill for a couple hours. Eat it with your favorite crispy tortilla corn chips.


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