Spicy Shrimp and Black Bean Ceviche

Spicy Shrimp and Black Bean Ceviche

Serves 2 to 4

Ceviche, traditionally made by combining fresh seafood and lime juice, is particularly refreshing in the summertime. Serve this one, full of chopped vegetables and black beans, as an appetizer or main course.

  • 1 pound small peeled and deveined shrimp
  • 1/2 cup diced red onion
  • 3/4 cup diced tomato
  • 1/4 cup diced green or yellow bell pepper
  • 1 tablespoon chopped fresh ají chiles (or yellow wax hot or jalapeño), seeded and ribbed
  • 3/4 cup fresh lime juice (5 to 6 limes)
  • 2/3 cup drained and rinsed black beans
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup extra virgin olive oil
  • Tortilla chips
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Blanch shrimp 1 minute in a large pot of boiling, salted water. Remove to a shallow dish with onion, tomato, bell pepper, chiles and lime juice. Combine well and refrigerate 4 to 6 hours, stirring once or twice. Before serving, toss in black beans and cilantro, season with salt and pepper, and drizzle with olive oil. Serve with tortilla chips.

Nutritional Info: 
Per Serving:Serving size: excluding chips, 310 calories (150 from fat), 16g total fat, 2.5g saturated fat, 170mg cholesterol, 650mg sodium, 16g carbohydrate (4g dietary fiber, 3g sugar), 26g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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