Belizean Shrimp Ceviche | Cruise Scoop

Ingredients

• 1 tablespoon kosher salt, plus more as needed
• 1 tablespoon freshly ground black pepper, plus more as needed
• 1 lemon, halved
• 2 dried bay leaves
• 1 pound medium shrimp, peeled and deveined
• ½ cup Pico de Gallo (our recipe is in the book!)
• 1 tablespoon minced jalapeño
• ½ cup fresh lemon juice
• ¼ cup finely diced bell pepper (any color or a mix)
• ¼ cup finely diced red onion