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Peel and devein the shrimp, then chop into small pieces.
Dice the onion, and chop the cilantro.
Bring a pot of water to a boil, then add a pinch of salt. Cook the shrimp in boiling water for 1-2 minutes until they turn pink and opaque. Be careful not to overcook them. Drain and rinse the shrimp under cold water to stop the cooking process.
In a large mixing bowl, combine the fresh lime juice, diced red onion, and finely chopped habanero peppers. The citrus juice will begin to lightly 'cook' the onions and peppers.
Chop the cooked shrimp into bite-sized pieces and add them to the bowl with the lime juice, onions, and peppers. Mix well to ensure the shrimp are coated in the flavorful marinade.
Gently fold in the diced tomatoes, and chopped cilantro, being careful not to mash the ingredients.
Season the ceviche with salt and pepper to taste. For an extra burst of flavor, you can add a dash of Belizean hot sauce or a pinch of ground black pepper.
Cover the bowl with plastic wrap and refrigerate the ceviche for at least 30 minutes to allow the flavors to meld together.
Serve the Authentic Belizean Shrimp Ceviche chilled in small bowls or cocktail glasses. Accompany it with crispy tostadas or plantain chips for a delightful crunch that complements the ceviche’s fresh and zesty flavors.