The term “ceviche” refers to both a technique and a dish that is native to Central and South America. Raw fish or shellfish are cooked (cured) without heat in acidic citrus juices and seasoned with various herbs and spices.
This week I am also including a video to help you try this recipe at home.
1/2 pound raw shrimp, cut in 1/4-inch pieces
2 lemons, zest, and juice
2 limes, zest, and juice
2 tablespoons olive oil
2 teaspoons cumin
1/2 cup diced red onion
1 cup diced tomato
2 tablespoons minced garlic
1 cup black beans, cooked
1/4 cup diced serrano chili pepper and seeds removed
1 cup diced cucumber, peeled and seeded
1/4 cup chopped cilantro
Mix remaining ingredients in separate bowl and set aside while shrimp is cold cooking. When ready to serve, mix shrimp and citrus juice with remaining ingredients. Serve with baked tortilla chips.