CONCH CEVICHE

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Known for having the second largest Barrier Reef in the world, Belize is an abundantly blessed nation when it comes to seafood. And while there are a lot of seafood dishes and meals to choose from, one particular appetizer gets all the praise – Seafood 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 Aunt Sadie's Belize to help you prepare this yummy appetizer.

conch-ceviche. food belize

WHAT YOU 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

DIRECTIONS:

**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.

 

 

*Optional: for an extra spicy note, dash a few drops of Aunt Sadie’s Pepper Sauces including Fiery, or Too Hot.