We’re staring with a Belizean Seafood Ceviche for an appetizer, moving on to the main course of Chicken Adobo & ending with a deliciousÂ dessert of Cream Sherry Flan.Â
Belizean Seafood CevicheÂ RecipeÂ here we come….
- 1 pound tilapia, grilled
- 1/2 pound tiger shrimp, boiled
- 1/2 pound small scallops, boiled
- 1 purple onion, sliced into thin rings
- 2 green onions, including green parts, chopped
- 1 large ripe tomato, diced
- 1 poblano chile, roasted
- 1 jalapeÃ±o chile, seeded and sliced into very thin rings
- 1/4 cup chopped cilantro
- 3 tablespoons olive oil
- 1 tablespoon sugar
- juice of 4 to 6 limes
- salt and black pepper to taste
- crisp lettuce
- avocado slices for garnish
- tomato slices for garnishÂ
Cut fish into bite-size chunks, peel shrimp & cut scallops in half.Â
In a large bowl, add remaining ingredients and stir gently. Refrigerate at least 3 to 4 hours before serving. Pile onto bed of lettuce and garnish with avocado and tomato slices.Â Now you’re ready to enjoy this dish with chips or toasted pita.
Chicken Adobo Recipe
- 4 chicken breasts, halved
- 1Â cup orange juice
- 2Â tablespoon vegetable oil
- 2 teaspoon achiote seeds
- 2 teaspoon white wine vinegar
- 1 teaspoon dried basil
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepperÂ
Cover achiote seeds with boiling water, cover and set aside overnight.
Drain seeds. Place seeds, 1/2 tablespoon orange juice, vinegar, cayenne, pepper and garlic in a food processor. Grind until coarse but mixed well. Place chicken breasts in a shallow dish and cover with achiote mixture. Marinate in the refrigerator for at least 2 hours.
Preheat grill. Grill chicken about 10 minutes on each side over a medium flame or until done.
Cream Sherry Flan Recipe
- 12 large egg, just the yolks
- 4 cups milk
- 1 stick of cinnamon
- 1Â cup sugar
- 1/2Â teaspoon salt
- 1/2 cup cream sherryÂ Â
Go ahead and preheat oven to 350 F or 175 C.
In a large saucepan- pourÂ 1 cupÂ of milk withÂ cinnamon stick. Heat at medium and remove from the burner just as a skin forms across the top.
While milk is heating, melt and caramelize 1/2 cup of the sugar in a non-stick skillet over medium heat. Carefully spoon sugar into 12 individual custard cups or ramekins. Don’t worry about coating the bottom evenly, it will automatically do that while the custard cooks.
In a large bowl- whisk the egg yolk with the other 1/2 cup of the sugar, 1/2 teaspoon salt and the sherry. SLOWLY (to avoid scrambling the eggs) pour the cooled milk into the egg mixture, stirring constantly. Pour the custard mixture into the 12 custard cups and place the cups into a large roasting pan. Add enough water into the pan until it comes about half way up the cups. Bake for about 40-45 minutes. The custard will appear set when done.
Now you’re on your way to a true Cinco De Mayo celebration!Â