Belizean Favorites: Rum Punch and Shrimp Ceviche

It wasn’t until a bit over a year ago that I tried both of these for the first time.  It was a snorkeling trip with Raggamuffin Tours on Caye Caulker that introduced me to them.  Raggamuffin didn’t let me down this past week.  We snorkeled Coral Gardens, Shark/Ray Alley, and Hol Chan with them on Tuesday.  On the way back, Vito made us shrimp ceviche (actually he prepped the shrimp on our way out) and Captain Jahlee made us rum punch.

After my last trip, I attempted to make both at home using recipes found on the internet…HUGE FAIL!  Then later I found recipes for both on Raggamuffin’s website (see videos below).  Since then I’ve tried the shrimp ceviche a few times at home and although it was MUCH better it still wasn’t quite as good as their’s.  So, during our recent snorkel trip I paid close attention to Vito.

Three things that I think will help my shrimp ceviche:Salsa used in Shrimp Ceviche

  • Using the right canned salsa…La Costena – Salsa Mexicana Casera (see picture).
  • Letting the shrimp set in the lime juice for around 5 hours (that’s what Vito says).
  • Making sure that I chop the scrimp up a bit smaller.

Knowing these three tips and watching the video should help anyone (even me) make awesome shrimp ceviche.  I can’t wait to try it out again.

Photos of Vito Making our Shrimp Ceviche

Vito with Finished Shrimp Ceviche

Shrimp Ceviche Video (courtesy Raggamuffin Tours)

Rum Punch Video (courtesy Raggamuffin Tours)

5 Replies to “Belizean Favorites: Rum Punch and Shrimp Ceviche”

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  4. Pam, Didn’t you make shrimp ceviche at your folks when you came back from Belize in 2010? Lois

    • I did, but let’s be honest it kind of sucked. I need to make it for you again…I have the recipe down pat now.