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

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources