Belizean Ceviche

Chef: John Folse

Serves: 8-10 people

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INGREDIENTS

  • 2 pounds red snapper fillets

  • juice of 6 limes

  • 1 cup thinly sliced red onions

  • 1 cup thinly sliced celery

  • ¼ cup thinly sliced red bell pepper

  • ¼ cup thinly sliced yellow bell pepper

  • ¼ cup thinly sliced green bell pepper

  • ¼ cup olive oil

  • ¼ cup thinly sliced garlic

  • 2 large tomatoes, peeled, seeded and minced

  • 1 habañero pepper, seeded and minced 

  • ¼ cup red wine vinegar

  • salt and black pepper to taste

  • granulated garlic to taste

  • ¼ cup minced cilantro 

METHOD:

  1. In a large glass bowl, combine all ingredients except cilantro. 

  2. Using a rubber spatula, stir to mix well. 

  3. Season to taste using salt, pepper and granulated garlic then fold in cilantro. 

  4. Cover and refrigerate a minimum of 4 hours. 

  5. When ready to serve, test mixture for seasonings. If mixture is too tangy, add water and salt to dilute. 

  6. Mound ceviche into chilled bowls and serve immediately.