Exploring | Caye Caulker & San Pedro, Belize
- Fieldnotes -
Island hopping. Going slow is easy to achieve at Ambergris Caye, also known as San Pedro. The Island has been nicknamed ‘La Isla Bonita’ ever since the 1980’s release of Madonna’s hit song. At Ambergris Caye Seafood is a common delight, with feasts of lobster, conch, and a array of fish, squid, mussels, scallops or shark with some mexican and cajun twist. I don’t think it’s possible to get more chilled than here.
Cutting the conch into very small cubes is the most important step to prepare a Conch Ceviche, a dish that is common in Belize (also in Bahamas). After covering the conch cubes with lime juice and let it marinate for a couple of hours (if possible in the fridge), add chopped cilantro, onion, tomato some chili (or tabasco) and salt.
Many other variations are possible and just as delicious (for example adding small cubes of pineapple or avocado).
© Text, Artwork and Photography by Fred Mel / Eatnologist