SPICY SHRIMP AND BLACK BEAN CEVICHE

1 lb 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 to 2 tbsp chopped fresh ají chiles (or yellow wax hot or jalapeno), seeded & ribbed
3/4 cup fresh lime juice (5 to 6 limes)
2/3 cup drained and rinsed black beans
2 tbsp chopped fresh cilantro
sea salt, to taste
ground pepper, to taste
1/4 cup extra virgin olive oil
tortilla chips (to serve)

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 4-6 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.

Serves 2–4
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