So what do we do in Belize on the free weekends? Take a pint at the bar or club, go to parties, light the grill and start the BBQ. Sometimes the taste buds just want something nicely prepared at home. Like our Latin American neighbors, we’re no strangers to the good old ceviche, but the best “Belizean” ceviche.
Freshly purchased shrimps, properly cleaned and chopped up into the dish (mind you it’s the only meat I eat raw) though the lime does a very good job at cooking up the shrimps. A dozen limes later, chopped and sliced tomatoes, onions, hot habanero peppers, and some locally grown cilantro on top. Very simple to prepare, but it does take a while to do all the cleaning and prepping of the ingredients. With the corn tortilla chips on the side, and our very own Belizean Caribbean Gold rum we can sit down, enjoy, and have a very Belizean culinary weekend.