Although Ceviche is loved throughout Belize, Belizeans cannot claim that they invented this food. Ceviche is said to have originated in Peru, where the Inca’s marinated raw fish with their local alcoholic maize beverage – Chicha. When the Spanish came and introduced citrus fruits such as lime, it was perfected (there’s no arguing to that). I’m not certain if the ancient Maya also enjoyed it – if they didn’t – they missed out big time!
This dish is not only appreciated in Belize, it is extremely popular in Central and South America, and also Mexico, where it is part of the traditional Mexican cuisine. And it is becoming increasingly popular in North America and the Caribbean. It goes great as a side dish or Entree and taste’s stupendously well with beers.
As for the speculation that Conch is a natural aphrodisiac, I really don’t have a clue if it’s true. What I do know is that it is very tasty and if you’re in Belize you should definitely also try the Conch Coconut Chowder done perfectly in Ambergris Caye.
Shrimp and Conch Ceviche – Belizean style recipe
½ lb conch, cubed
½ lb shrimp, whole
5 limes, juiced
2 ripe tomatoes, diced
2 medium red or green onions, minced
1 carrot, minced
1 habanero, deseeded and minced (omit if you can’t handle spicy food)
A handful of fresh cilantro, minced
Add salt and pepper to taste
Start off with cleaning and preparing the shrimp and conch. Leave the shrimp whole and chop the conch into cubes. Now soak it in some lime juice for approximately an hour or until it gets “cooked” by the acidity of the lime.
Combine all the ingredients and let it marinate for a few minutes.
Now grab some corn tortilla chips and enjoy!