Cowboy Caviar Ceviche
A great side to any pot luck, picnic, or backyard barbecue! This Texas style caviar is the best way to use up your summer produce! Add some shrimp to spice it up and enjoy!
Cowboy Caviar Ceviche
Rated 5.0 stars by 1 users
Category
Vegetable
Servings
8-12
Prep Time
5 minutes
Cook Time
20 minutes
Author:
PS Seasoning
A great side to any pot luck, picnic, or backyard barbecue! This Texas style caviar is the best way to use up your summer produce! Add some shrimp to spice it up and enjoy!
Ingredients
-
1 LB – Shrimp, 41/50
-Peeled and deveined, raw
-
1 T – El Capitan - Baja Chili Citrus Taco Seasoning & Rub
- 1 can – Black Beans
- 12 oz – Frozen Corn
- 1 – Avocado
- 1 – Red Bell Pepper
- 1 – Red Onion
- 1 – Jalapeno, seeded
- ½ Bunch – Cilantro
- 2 – Limes
-
3 T – El Capitan - Baja Chili Citrus Taco Seasoning & Rub
- Tortilla Chips
Directions
- Bring 6 cups of water to a boil and add 1 TB of El Capitan Taco rub.
- Lower the water to a simmer and add the shrimp.
- Cook for 4-5 minutes until the shrimp is fully cooked and tender.
- Strain the shrimp, place them on a plate and set them in the fridge to cool completely.
- While the shrimp is cooling, mix up the Cowboy Caviar.
- Small dice the onion, pepper, jalapeno and chop the cilantro. Add to a large mixing bowl.
- Dice the avocado and add to the mix.
- Thaw the corn under cold running water for 3-4 minutes, and then add to the mix.
- Drain and rinse the beans well, add to the mix.
- Add the juice of the two limes, season with El Capitan and then add the cooled shrimp.
- Stir together until just combined so the avocado doesn’t smear.
- Serve with a garnish of cilantro and a side of tortilla chips for scooping.
- Enjoy!