Shrimp Ceviche Belizean Style
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.”
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
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.