Chef Adam Rose of Straw Valley Food & Drink create a shrimp ceviche dish.
15 shrimp (small diced)
¼ each red, yellow and orange bell pepper (small diced)
¼ jalapeño (all diced)
2-1-1 fresh chopped cilantro, basil and mint
1 pint fresh squeezed lime juice
Salt and pepper to taste
Soak the diced shrimp in the lime juice, about 2 hours
Strain the juice, add all other ingredients to the shrimp.
Season with salt and pepper. Serve with corn chips.