When I’m in Belize, I have ceviche at least once, and in some cases, like four times a week. Belize’s coastal location provides for some of the best seafood finds in restaurants throughout the country — especially on the cayes.
Shockingly, I’ve been in Belize now for nearly 10 days and I have not had ceviche once!
Thankfully, my amazing friend on the island helped me remedy that situation last night. After listening to some live music on the beach and chatting with friends (such a rough Sunday afternoon I know), we headed to Hurricane’s Ceviche Bar for dinner and drinks.
Hurricanes Ceviche Bar is one of the few places I’ve found that has horse conch ceviche on a regular basis. If you are up on the seasonal foods of Belize, you might be thinking this is not conch season. If you didn’t already know, horse conch and conch are not the same thing. While it has “conch” in the name, horse conch is a mollusk that is similar to “regular” conch, but belongs to different family classification and is locally referred to as Maimula or Mymula.
I find the consistency to be a bit less tough as compared to regular conch and the flavor more mild. It’s a good mix for ceviche as it really lets the flavors of the fresh onion, cilantro, tomatoes, and lime share the spotlight.
If you want to know more about horse conch ceviche in Belize, check out this article on Ambergris Today that tipped me off about it in the first place.