World Flavors Cookbook

Belizean Shrimp Ceviche

Fresh Gulf shrimp cured in citrus juice with habanero, tomato, and cilantro — Belize's Caribbean ceviche served with corn chips or tostadas.

Cuisine: Belize

Ingredients

• 500g small shrimp, peeled and deveined
• Juice of 8 limes
• Juice of 2 oranges
• 3 tomatoes, finely diced
• 1/2 red onion, finely diced
• 1/2 habanero pepper, minced (to taste)
• Fresh cilantro
• Salt
• Corn chips or tostadas

Instructions

1. Toss shrimp with lime and orange juice.
2. Refrigerate 25-30 minutes until shrimp turn opaque (acid-cooked).
3. Drain most of the liquid.
4. Mix with tomato, onion, habanero, and cilantro.
5. Season with salt.
6. Serve immediately with chips.