Belizean Shrimp and Conch Ceviche and Panty Ripper Cocktails

I'd like to the thank De Tatch in Placencia, Belize for introducing me to the best Shrimp and Conch Ceviche a girl could ask for. One of my favorite Belizean memories is snacking on ceviche and chips on the beach while making new friends and sipping on Pantiripas--coconut rum and pineapple juice. Ugh, such good times.

Anyway, on with my tradition of duping recipes of my favorite foods from the countries I visit. Here's one for Belizean Shrimp and Conch Ceviche. And, I threw in a Panty Ripper recipe too. They are perfect together.

Shrimp and Conch Ceviche

1/2 lb Conch, cubed
1/2 lb Shrimp; shelled, deveined and cubed
5 Limes, juiced
2 medium Tomatoes, diced
2 medium Red Onions, minced
1 small Carrot, minced
1 Habanero Pepper, seeded and minced
1 small bunch of Cilantro, minced
Salt and Pepper, to taste

After cleaning and cubing the shrimp and cubing the conch, marinate them together in the lime juice and refrigerate for 1 to 3 hours.

Add the remaining ingredients to the shrimp and conch and marinate for an additional 30 minutes.

Serve with chips.

Panty Rippers (Pantiripas)

2 oz Coconut Rum
2 oz Pineapple Juice
1 splash Grenadine
1 Maraschino Cherry

Mix the rum, pineapple juice, and grenadine. Pour over ice and top with a cherry.