Spicy Shrimp & Cannellini Bean Ceviche

Giulia’s summer visit to our Connecticut headquarters inspired a fresh twist on ceviche: shrimp, lime, avocado, and mango meet Jovial’s creamy Cannellini Beans! Packed with protein and fiber, this is a nourishing take on a colorful seafood favorite. We recommend using fresh, sushi-grade shrimp for this recipe. You can also give your raw shrimp a quick blanch before using them in the ceviche.

Instructions

1. Juice the limes into a bowl and set aside.
2. If needed, deshell, and devein the shrimp. Then, chop them into bite sized pieces and add them to the bowl of lime juice. The shrimp should be completely covered. Cover the bowl with plastic wrap or a lid and place in the fridge to marinate for about 2 hours, the shrimp should turn pink and opaque.
3. Once the shrimp is close to being done marinating, start preparing the rest of the ingredients. Chop the avocado, tomato, onion, mango and cucumber into bite-sized pieces. Place everything into a large bowl.
4. Drain and rinse the cannellini beans and add them to the same bowl. Add the marinated shrimp along with their marinade.
5. Add the strained tomatoes, chili powder and olive oil, as well as a generous pinch of salt. Taste and add more salt or chili if needed.
6. Cover the ceviche and refrigerate for about 10 minutes, then serve cold. It is delicious accompanied by tortilla chips!