Belizean Conch Ceviche
Belizean Conch Ceviche is a refreshing and flavorful dish that is a staple in Belizean cuisine. This dish is perfect for warm weather and is often enjoyed as a light lunch or appetizer.
Ingredients
- 1 lb conch, cleaned and diced
- 1 cup lime juice
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, finely chopped
- 1-2 habanero peppers, seeded and finely chopped
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- 1 cucumber, peeled and diced
- 1 avocado, diced
Instructions
- In a large glass bowl, combine the diced conch and lime juice. Make sure the conch is fully submerged in the lime juice. Cover and refrigerate for at least 4 hours, or until the conch turns opaque.
- After the conch has marinated, drain off the lime juice and discard it.
- Add the diced red and green bell peppers, red onion, habanero peppers, and cilantro to the conch. Season with salt and pepper to taste. Mix well.
- Gently fold in the diced cucumber and avocado.
- Refrigerate the ceviche for another 30 minutes to allow the flavors to meld together.
- Serve the Belizean Conch Ceviche chilled, garnished with additional cilantro if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 15g
- Carbohydrates
- 10g
- Fat
- 5g
Supplies
Glass bowl Knife Cutting board Measuring cup Spoon
Tools
Refrigerator
Serving suggestions
Serve the Belizean Conch Ceviche with crispy tortilla chips or on a bed of lettuce for a light and refreshing appetizer.
Tips & tricks
For a milder ceviche, remove the seeds and membranes from the habanero peppers before chopping.
Cost
$20