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.

Belizean Conch Ceviche

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

  1. 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.
  2. After the conch has marinated, drain off the lime juice and discard it.
  3. 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.
  4. Gently fold in the diced cucumber and avocado.
  5. Refrigerate the ceviche for another 30 minutes to allow the flavors to meld together.
  6. 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