Shrimp Ceviche Belizean Style

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Main Ingredient: Seafood
Menu Part: Appetizer
Cuisine Type: Latin
Serves: 12 4-oz. portions

After gaining popularity during international student organization meals, this ceviche made its way to a new station in the dining hall, which offers a dip of the day. The dish is served with tri-color tortillas. Tim Bruce, department chef manager, says the actual recipe is pretty classic except for an increased amount of cucumber. The department also uses cooked shrimp to be extra safe in terms of food safety. “I think the cucumber adds a bit of freshness,” Bruce says. “The lime can be a little overpowering in a ceviche a lot of the time. The cucumber adds a light and crisp flavor.”

Ingredients

4 qt. water
2 tbsp. kosher salt
1 lb. 71/90 shrimp
2 lb. limes, juice only
6 oz. diced red onion
1 cup chopped cilantro
4 oz. seeded, diced cucumber
12 oz. diced tomato
Salt and pepper to taste

Steps

1.