Belizean Ceviche

Chef: John Folse
Serves: 8-10 people

• 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 

Directions:

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.