Shrimp Ceviche Belizean Style

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. In large kettle, boil water with 2 tablespoons salt. Add shrimp and cook for 1 minute. Place in bowl of ice water to stop cooking.

2. Drain shrimp and place in glass bowl. Mix in lime juice, cover and refrigerate for half an hour.

3. Mix in diced onion, cilantro, cucumber and tomatoes. Add salt and pepper to taste. Refrigerate until service. Serve with tri-colored tortillas.

Recipe by Murray State University, Murray, Ky.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources