FoodieAtlas
Recipes around the World
Ceviche is a dish of stunning simplicity and freshness: raw fish and seafood transformed by the acid of lime juice into tender, opaque pieces arranged with vegetables in a bright, herbaceous medley. In Belize, ceviche celebrates the Caribbean's bounty—conch, fish, shrimp—each contributing its own briny sweetness. The balance is crucial: bright citrus, fiery jalapeños, cooling cilantro, and crisp vegetables create layers of flavor that taste more refreshing than any cooked dish could achieve. It's the ultimate coastal food, eaten at celebrations, beach parties, and family tables throughout the year, but especially during warm months when cold, bright food feels like pure relief and joy.
In a large glass or ceramic bowl, combine the fish, shrimp, and conch (if using).
Pour the fresh lime juice and orange juice over the seafood, making sure it is fully submerged.
Cover the bowl with plastic wrap and refrigerate for at least 2-3 hours, or until the fish is opaque and "cooked" through.
While the seafood is marinating, dice the tomato, chop the red onion, cilantro, cucumber, bell pepper, and jalapeño peppers.
Once the seafood is marinated, drain off most of the marinade, leaving a little to keep the mixture moist.
Add the diced tomato, chopped red onion, cilantro, cucumber, bell pepper, and jalapeño peppers to the bowl.
Gently mix all the ingredients together until well combined.
Season with salt and pepper to taste.
If using, gently fold in the diced avocado just before serving.
Transfer the ceviche to a serving bowl.
Belizean Ceviche is raw fish and seafood cured in fresh lime juice (and often orange juice) until the acid "cooks" the proteins, turning them opaque and tender. It's mixed with fresh tomatoes, red onion, cilantro, cucumber, bell pepper, and jalapeños for brightness and heat.
While ceviche is popular throughout Latin America and the Caribbean, Belizean ceviche reflects the country's particular seafood bounty: local conch, snapper, grouper, and shrimp treated with the respect and simplicity they deserve. It's become integral to Belizean coastal eating culture.
Fresh, high-quality raw fish and seafood (preferably same-day caught) are the essential starting point. Lots of fresh lime juice—enough to fully submerge the seafood—combined with tomatoes, red onion, cilantro, cucumber, and hot peppers for brightness, heat, and texture.
Use impeccably fresh seafood from a trusted source. Don't skip the citrus marinating time—2-3 hours allows the acid to properly cure the fish. Add vegetables after marinating, and fold in avocado just before serving so it doesn't brown. Serve immediately while everything is cold and fresh.
Ceviche is served cold as a standalone appetizer or light meal. Pair with tortilla chips for scooping, lime wedges for extra brightness, hot sauce, avocado slices, and cold beer or fresh coconut water. It's perfect beach food and celebration dish.