Summer Ceviche With Black Beans

A cool dish 
for a hot summer day is the 99 Cent Chef's ceviche with black beans. There are a hundred variations of ceviche and the Chef has tried quite a few - from bland American "Acapulco" chain restaurant style with semi-frozen shrimp; or L.A. San Fernando Valley taco truck "lime cooked" minced fish and onion on a crispy tostada round; to a just-across-the -border scary Tijuana fresh clam ceviche from a local street vendor using "cleaned" clams with juice, chopped onion, lime, and plain ketchup with salsa picante - it's actually quite delicious when chased with a cold Corona.

The Chef hits his local Latin market for most ceviche ingredients. Seafood is expensive so the Chef keeps a lookout for sales on imitation crab, often for 99c or less a pound.

The Chef is a fan of imitation crab or Krab. It is firm and shreds easily. Other Latin market ingredients include: cilantro, tomatoes, cucumber, onion and avocado; all cost well under 99c, although for some reason their canned black beans and tortilla chips are over a dollar - 99c only Stores stock those.

A few years ago the Chef started adding black beans and cucumber to his ceviche; the cucumber brings an extra cool crunch and black beans add extra protein and texture (for a vegetarian version leave out the Krab.) So sharpen your knife and chop up a summer ceviche.


Ingredients (serves 4-6)

• 1 chopped onion
• 2 cups chopped tomato
• 1 cucumber - scoop out seeds and chop
• 1 bunch cilantro chopped
• 15 oz. can black beans - rinse & drain
• About 1 lb. imitation crab - shred lightly by hand
• Juice of 2 limes
• Large avocado or 3 small - chopped
• 1/2 jalapeno chopped (raw or pickled) - optional, add a little at a time to reach desired hotness
• 1 large 99 cent bag tortilla chips

Directions
First rinse black beans and drain away any liquid (if the juice from the can remains, it will dull the bright colors and make the ceviche mushy.) 

In a large bowl combine beans and chopped veggies (except avocado), and mix well. Add lime juice, then add avocado last, as it tends to get mushy, and mix lightly. 

I hope your knife is sharp -- this recipe involves a lot of chopping. 

Chill ceviche for an hour, if you can resist dipping in. This is a great patio party dish. Serve with tortilla chips, hot sauce, and ice cold cerveza.