I spent the pleasantly sunny day hanging out on my friend’s balcony trying to catch some much needed rays of sunshine. Feeling the warm sun definetly reminded me of Belize. Talking to my friend about my last trip to Belize I had an idea how to lighten the feeling of “I MISS IT SOOOOO MUCH” and decided to make some ceviche for my friend and myself to enjoy.

These are the ingredients you need to make ceviche

Here’s the mission: Make ceviche how I learned to make it when sailing with Ragamuffin Tours. A trip to the local grocery store provided us with all we needed for a fun afternoon with ceviche, a couple of beers and Nachos.

The ingredients: 1 clove of garlic, 1 red onion, 3 bell peppers (yellow, red and green), 1 cucumber, 1 avocado, 6 large Tomatoes, 200grams of precooked shrimps, 2 limes, mixed dried herbs, cilantro and the Original Marie Sharp’s red habanero sauce from Belize!

Since I could not find any fresh cilantro I had to substitute with the chinese-in-a-glas version. It tastes just the same though! The hotsauce is the one I brought back from my last trip. It is also my meter for knowing when it is time for the next trip: if Marie Sharp’s Sauce is getting low, time to go to Belize again!

Take out a large bowl. This amount of vegetables for the ceviche feeds 4 people.

Peel the garlic, dice it very small and add it to the bowl. Dice the red onion and add to the bowl. Cut all of the vegetables in very small dices and add them to the bowl. Cut the shrimp into pieces about the same size of the veggies in your bowl. Stirr all your veggies and shrimps thoroughly.

Cut the limes in halves and squeeze the juice over the veggie-shrimp concoction. Stirr some more. Take about 2 teaspoons of the cilantro out of the glas and add to the bowl. If you know and like cilantro add as much as you like, especially when you have the fresh cilantro and not my

Belizean Ceviche as made and served by the locals

jar-variety.

Last but not least, add hot sauce to your liking. Personally I am a bit of a firebreather, so I usually add a little more. If you are sensitive when it comes to spicy food you don’t have to add any hotsauce at all and it will still taste wonderful. Stirr it all up again so the cilantro and hotsauce will be equally distributed among the veggies and shrimp and place in the fridge for about 20 minutes. Serve with Nachos or Tortillas.

Enjoy!

PS: best drink a beer with it. Preferably the local Belikin from Belize but since Belikin is not sold here in Germany a Beck’s will do! Cheers