FOODS OF BELIZE - Appetizers
AMBERGRIS CAYE CEVICHE
1 fresh fish fillet (8-12 ounces)
4-6 Tbsp. shallot vinegar 2 Tbsp. olive oil salt & pepper to taste 1/2 red onion, finely diced 1/2 tomato, finely diced 1/2 tsp. dried chilies 4 sprigs cilantro Combine vinegar, oil, salt, pepper, diced tomato and red onions and mix well. Slice fish thinly across the fillet and add to the mixture. Let sit 3-5 hours turning occasionally to coat. Sprinkle with chilies and cilantro to serve. CAYE CAULKER CEVICHE
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TROPICAL FRUIT SALSA
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BELIZEAN GUACAMOLE
3 avocados, peeled, pitted, & mashed 1 lime, juiced 1 tsp. salt 1/2 c. diced onion 3 Tbsp. chopped fresh cilantro 2 Roma (plum) tomatoes, diced 1 tsp. minced garlic 1 pinch ground cayenne pepper (optional) In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. |
CARIBBEAN BEAN DIP
1 (16 oz.) can refried beans
1 c. guacamole 1/2 c. mayonnaise 1 (8 oz.) container sour cream 1 (1 oz.) package taco seasoning mix 2 c. shredded Cheddar cheese 1 tomato, chopped 1/4 c. chopped green onions 1/4 c. black olives, drained, sliced
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CENTRAL AMERICAN TOMATO BREAD
6 Roma (plum) tomatoes, chopped
1/2 c. sun dried tomatoes, packed in oil 3 cloves minced garlic 1/4 c. olive oil 2 Tbsp. balsamic vinegar 1/4 c. fresh basil, stems removed 1/4 tsp. salt 1/4 tsp. ground black pepper 1 French Baguette 2 c. Shredded Mozzarella cheese Preheat the oven on broiler setting. In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted. |
SAUSAGE STUFFED JALAPENO PEPPERS
1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened 1 cup shredded Parmesan cheese 1 pound large fresh jalapeno peppers, halved, lengthwise and seeded 1 (8 ounce) bottle Ranch dressing (optional) Preheat oven to 425 degrees. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes. Bake 20 minutes in a preheated oven, until bubbly and lightly browned. Serve with Ranch Dressing. |
TOMATO, AVOCADO, MANGO SALSA Belizean Style
1 mango, peeled - seeded & diced
1 avocado, peeled - pitted & diced 4 medium tomatoes, diced 1 jalapeno pepper, seeded & minced 1/2 c. chopped fresh cilantro 3 cloves garlic, minced 1 tsp. salt 2 Tbsp. fresh lime juice 1/4 c. chopped red onion 3 Tbsp. Olive Oil In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving. |
CARIBBEAN COCONUT SHRIMP
1 egg
1/2 c. all purpose flour 2/3 c. beer 1-1/2 tsp. baking powder 1/4 c. all purpose flour 2 c. flaked coconut 24 shrimp 3 c. oil for frying
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