In ceviche, raw fish or shellfish are cooked (cured) without heat in acidic citrus juices and seasoned with herbs and spices.

Place shrimp in a shallow pan and cover with juice from the lemon and lime, reserving the zest. Refrigerate for at least 3 hours or until shrimp is firm and white.

Mix remaining ingredients in separate bowl and set aside while shrimp is cold cooking. When ready to serve, mix shrimp and citrus juice with remaining ingredients. Serve with baked tortilla chips.

• 1/2 pound raw shrimp, cut in 1/4-inch pieces
• 2 lemons, zest and juice
• 2 limes, zest and juice
• 2 tablespoons olive oil
• 2 teaspoons cumin
• 1/2 cup diced red onion
• 1 cup diced tomato
• 2 tablespoons minced garlic
• 1 cup black beans, cooked
• 1/4 cup diced serrano chili pepper and seeds removed
• 1 cup diced cucumber, peeled and seeded
• 1/4 cup chopped cilantro