How to Make Belizean Ceviche

Table of Contents

  1. Ingredients for your Belizean Ceviche:
  2. Step By Step Guide:
  3. Bonus:

Chaa Creek kitchen takeovers are back and we are ready to share your favourite Belizean-inspired cuisine; especially for those foodies who experienced the best culinary journey during their visit to Belize.

Although we are certain ceviche was not invented in Belize, we are confident Belizeans have made it their own. Look at it: a perfectly colorful balanced meal that includes healthy fruits (yes, tomatoes), vegetables (onions), and Caribbean shrimp freshly obtained from the Caribbean Sea, all complemented by the sour tang of limes.


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To aid with your Belize vacation withdrawals (we know those), we have asked our culinary team to share with us their best Belizean Ceviche recipe, and yes, that includes, you guessed it, the chef’s secret!

Below are the details:

Ingredients for your Belizean Ceviche:

  • About half a pound of raw (uncooked) cleaned shrimp
  • 2 cups diced ripe tomatoes
  • 1 large onion diced
  • 1 bunch cilantro chopped
  • 1 habanero pepper minced
  • 5 juicy limes
  • 1 tsp salt (salt to taste)
  • Microgreens (optional)

Step By Step Guide:

  1. Rinse your shrimp under cool water; keeping the tails on or off is optional.

You may cook the shrimp. If you do, we recommend a flash boiling technique. Boil some water, and dump in the shrimp for 3-5 minutes, the second they turn pink, pour the water into a strainer. OR chop up the raw shrimp and let the acidity of the limes do the cooking.

Conch Ceviche is also possible! Our chefs recommend keeping Conch Raw since, similarly to sushi, the meat is light and sweet-tasting. Boiling it would change the texture. 

2. After the shrimp is cooked, you can slice them in half or keep them as is to add to the mixture later. 

3. Chop the tomatoes and onions into nice quarter-inch chunks. 

4. Add lime juice and salt to taste.

5. Mince 10 sprigs of cilantro.

6. Add the shrimp! If you opted for raw shrimp, let it soak in the lime juice for 20-30 minutes to “cook” in the acidity of the lime juice.

7. Serve with fried corn tortilla chips that can be purchased at your local grocery store.


Enjoy this delicacy with a tropical cocktail just as you did during your Caribbean escape.

Check out our Belize Recipes page where you can find a selection of recipes chosen from our past and present menus; from the kitchen of Lucy Fleming as well as from our guests.

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