Shrimp Ceviche Belizean Style

Menu Part: 
Cuisine Type: 
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.”


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.

More From FoodService Director

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

FSD Resources