Spicy Shrimp and Black Bean Ceviche

Spicy Shrimp and Black Bean Ceviche

Rated:
Recipe Rating: 3.57758
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.
Ingredients: 
  • 1 pound small peeled and deveined shrimp
  • 1/2 small red onion, diced
  • 1 medium tomato, diced
  • 1/2 green or yellow bell pepper, diced
  • 1 tablespoon chopped jalapeño pepper, seeded and ribbed
  • 3/4 cup 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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Method: 
Bring a large pot of salted water to a boil over high heat. Add the shrimp and simmer just until cooked through, about 1 minute. Use a slotted spoon to transfer to a shallow dish. Add the onion, tomato, pepper, jalapeño and lime juice. Combine well and refrigerate at least 4 hours and no more than 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 carbohydrates, (4 g 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.