Ceviche Belizian Style

As we are wont to do, this year we spent Thanksgiving in the tropics.  Only instead of being on a boat as usual, we stayed in Ambergris Caye in Belize.

Prior to catching a boat from the mainland we stopped off in a bar.  On the menu: conch ceviche.  Being somewhat of a ceviche lover (see my post on Peruvian Ceviche ), I of course had to order it.

Now, I’m not a big fan of Mexican-style ceviche, and when this came out I was a bit skeptical.  I shouldn’t have been.  Over the next couple days, I had it wherever I could find it.  After worming my way back into a couple kitchens, I had what I thought was a pretty good idea of how to make it.  So, after procuring some conch meat, I gave it a whirl.

You should, too.  It’s really good. 🙂

Ceviche Belizian Style20131126_152554

What You Need

  • 1 lb. conch, small dice (once you get to the crunch part, just throw that away, or chop it up for conch fritters…just don’t put it in the ceviche)
  • 1 medium cucumber, seeded and small dice
  • 1/2 cup bell pepper, small dice
  • 1 tsp ginger, minced
  • 1/2 cup roma tomatoes, seeded and small dice
  • 1/4 cup white onion, small dice
  • 1 tbsp achiote paste
  • 1/2-3/4 cup lime juice
  • 1/4 cup cilantro, rough chopped

What To Do with It

Mix the achiote paste in with the lime juice until dissolved.  Add the rest of the ingredients.  Let this sit 2-4 hours (it will keep longer), until the conch is “cooked.”

Serve with tortilla chips, preferably on a beach somewhere.