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Brueck's Jalapeño Shrimp Ceviche

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Pickled Jalapeño Shrimp Ceviche combines fresh shrimp, pickled jalapenos, orange juice, lime juice, cucumbers, bell peppers, red onion, and cilantro.
Serves: 6

Ingredients
  • 1 pound medium-sized raw shrimp peeled, deveined, tails removed
  • 1/2 cup freshly squeezed orange juice
  • 1 cup freshly squeezed lime juice
  • 1 tablespoon Jalapeño pickling brine
  • 1 cup peeled seeded and finely chopped cucumber
  • 1/2 cup diced orange bell pepper
  • 1/2 cup diced red bell pepper
  • 1/2 cup finely diced red onion
  • 1 pickled jalapeño pepper finely diced
  • 1 teaspoon salt
  • 1/2 cup chopped fresh cilantro
  • Plantain chips

Instructions
  1. Thinly dice shrimp and place in a large mixing bowl. Add orange, lime juice and jalapeno pickling brine, stir and place in fridge for 30 minutes. The shrimp will "cook" in the citrus juices.
  2. In another mixing bowl, mix the cucumbers, bell peppers, red onions, and jalapeno; mix to incorporate evenly.
  3. Add the vegetables into the shrimp bowl and mix well to incorporate. Season with salt. Garnish with cilantro.
  4. Serve cold with plantain chips.

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