Makes 1 quart
1 lb. shrimp, peeled and deveined
2 T. shrimp boil or seasoning mix
3 green onions, chopped
½ cup chopped cilantro, chopped
1-2 T. hot or tame pickled jalapenos, diced
¼ cup jalapeno juice
2 T. olive oil
2 fresh limes, juiced
1 T. ground cumin
1 large avocado, diced
1 cup grape tomatoes, chopped
2 ears of roasted corn, kernels cut away from cob
1 can black beans, drained
Heat a gallon of water in large saucepan to boiling. Season with shrimp boil. Add shrimp and heat for only 2 minutes or until opaque. Remove quickly from water and drain. Add all other seasonings, diced vegetables, and ingredients while shrimp is still hot. Allow mixture to cool and refrigerate. Ceviche is better the second day when marinated. Serve as dip with toasted tortillas or as a salad or topping for grilled fish.
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