Belize has it all. There’s the beautiful blue sea with reefs to snorkel and fish, there are rainforest jungles filled with birds and howler monkeys, and there are miles and miles of white sand beaches. And then there is Belcampo Belize.
Belcampo is a luxury agrotourism and ecotourism boutique lodge located in southern Belize. Over 90 percent of the food served at Belcampo is sourced right from its own farm, including vegetables, fruits, eggs, chicken, pork, and lamb. You even have the opportunity to go snorkeling with the chef to dive for your lunch. Belcampo Belize is the place we don't visit just once, but return multiple times during the year.
Chef Renee, fittingly known on Instagram as JungleFarmChef, came to Belize four years ago and has worked with the professionals on the property to carefully create a sustainable menu for their guests. On our most recent trip, the chef grilled a recently caught snapper and served it with produce from the farm and fruit we had found on a day trip.
While all of the food at Belcampo Belize is out-of-this-world delicious, one dish particularly stands out, and it just happens to be one we order daily — the garden vegetable ceviche. After our first visit, I came home and tried to duplicate it, but sadly, it was just okay. So, on my last visit, I sat down with a glass of wine and the chef and insisted she share her recipe with me. Thankfully, she agreed, which made for the finest finale for our Belcampo experience.