Published on September 18, 2015
In this dish, raw fish or shellfish are cooked without heat in acidic citrus juices and seasoned with herbs and spices.
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 without heat, also called cured, in acidic citrus juices. The dish is seasoned with various herbs and spices.
Ingredients (Serves 8)
- 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, seeds removed
- 1 cup diced cucumber, peeled and seeds removed
- 1/4 cup chopped cilantro
Directions
Place shrimp in a shallow pan. Cover with juice from the lemon and lime. Set aside the lemon and lime zest. Refrigerate the shrimp for at least 3 hours or until shrimp is firm and white.
Mix remaining ingredients in separate bowl. Set aside while shrimp is cold cooking. When ready to serve, mix shrimp and citrus juice with remaining ingredients. Serve with baked tortilla chips.