Ceviche - A Splendid Way to Dip your Chip Dip Recipe

Ceviche is a popular dish across almost all of the coastal regions South of the Border. Its a salsa made with raw seafood that is actually "cooked" with the citric acids in lime or lemon juice. With the endless variations of this dish, its the perfect appetizer to try wherever you see it on the menu as it is always different. Its so good peru even has a National Holiday for it!

If you happen to be having a Belikin at a local beach bar in San Pedro, Belize, be on the lookout for these beautiful ladies:

This mother and daughters team frequent the local hangouts every afternoon with basketfuls of delicious homemade Belizean Ceviche. Its a bit spicy, but some of the most authentic and delectable ceviche on the island.

Not flying south this winter? No problem, below is a simple recipe to satisfy your craving. This recipe is based on about a pound of seafood and is just one of many ceviche recipes.

CEVICHE (Belizean Style)

Seafood of your Choice (shrimp, lobster, snapper, mahi-mahi, conche, scallops...okay, I'm hungry now...)

1 Finely Diced Chili Pepper of your choice (whatever you like, habenero, jalepeno, sorrano, etc. no seeds)

Finely Diced carrots, red onions and tomatoes(about 1/4 cup each for 1 pound of seafood)

Diced Cinantro - stems and all and as much or as little as you want

About one cup of Lime Juice

Rinse your raw seafood and pat-dry. Mix all ingredients except the cilantro in a glass bowl or casserole dish and pour the lime juice over it. The Lime Juice WILL cook your seafood. After a couple of hours in the fridge, take it out and give it a good stir to make sure the lime juice gets on all the seafood. Your seafood should be coooked within about 3 hours, but I prefer to leave it overnight. As long as its no longer pink and instead an opaque/white color, you're good.
Add your cilantro before you serve, and drain any extra lime juice if you want, serve with corn chips as a salsa dip, wrapped in a corn tortilla with some lettuce, as a garnish or as we like it, with a giant spoon. Salud!