Hi friends! My goodness I’ve missed you.
Wes and I were doing a little bit of this….
Then we moved straight into this…
and then yesterday we just went ahead and decided to do this…
We also took an eight day honeymoon to Belize, drove to pick up our fur babies from San Marcos, scored some awesome deal at the outlets on Black Friday, officially moved Wes into the townhome, cooked a huge Thanksgiving dinner with the neighbors, gained anywhere from five to ten pounds each, and decorated the house for Christmas.
Even though the guest bedroom is still full of wedding decorations and I’ve been eating two week old leftover cupcakes from the reception, we are still feeling pretty good about everything we’ve accomplished.
On our honeymoon, I ate fresh grouper ceviche pretty much everyday. This may or may not have added to the five pound weight gain… those fresh tortilla chips were amazing! I was also probably pretty borderline on having mercury poisoning. The fish was just so amazing. Once we got back to Dallas, I was determined to recreate the ceviche we were eating in Belize.
My first attempt was pretty good.
Central Market had lovely fresh grouper filets last week, which they ever so kindly removed all the skin from for me. Making my job so easy!
We also discovered the most amazing hot sauce in the world while in Belize, Marie Sharps! I want to pour it on everything.
It has a carrot base and is manufactured in Belize. We stocked up on it just in case we couldnt’ find it back in Texas. Luckily the stuff is pretty easy to find. You should pick up a bottle. We loved it!
I made sure to put lots of carrots in the ceviche, trying to mimic the kind we were served at the Victoria House. Wes said he thought mine was pretty spot on. It is just a basic salsa recipe with the addition of carrots. Next time we are going to try some of the coconut ceviche we sampled at another restaurant in San Pedro. It was all so delicious.
Even though we are back from our honeymoon, I’m still dreaming about fresh coconut mojitos and unlimited ceviche. I can’t wait for our next tropical vacation!
|Belizean Grouper Ceviche||
- For the marinade
- 1 1/4 cup fresh lime juice
- 1/2 cup fresh orange juice
- 1/2 red onion, finely chopped
- 1 large jalepeno, finely chopped
- Dash of salt
- Dash of pepper
- For the fish
- 1 pound fresh Grouper
- 3 Roma Tomatoes, chopped
- 2 large carrots, finely chopped
- 1/2 cup cilantro, finely chopped
- S&P to taste
- Chop grouper into small chunks. Place in a medium bowl. Pour in lime juice, orange juice, red onion, jalepeno, salt and pepper. Pack medium bowl into a larger bowl and surround with ice. Refrigerate for at least 2 hours, until grouper looks "cooked." I let mine marinate for about 3 hours.
- Pour out about half of the juice. Stir in tomatoes, carrots, and cilantro. Adjust seasoning and serve.