Pickled Jalapeño Ceviche

/ Peppers / By Mexico Rico

Chop shrimp into bite sized pieces roughly the same size as the bell peppers into a large mixing bowl.
Add the juices and jalapeno pickling brine.
Stir and place in the fridge for 30 minutes, “cooking” the shrimp.
In a separate mixing bowl, combine the vegetables.
After the shrimp has cooked, combine with the veggies and mix well. Season with salt and garnish with cilantro.
Serve with plantain and tortilla chips

Ingredients

1 lb jumbo raw shrimp, peeled, deveined, tails removed
¾ cup freshly squeezed orange juice
1 cup freshly squeezed lime juice
2 tbsp of La Costena Pickled Jalapeno brine
1 large peeled, seeded, diced cucumber
½ cup diced orange bell pepper
½ cup diced red bell pepper
½ cup diced red onion
⅔ cup diced La Costena Pickled Jalapenos
1 tsp Kosher salt
½ cup cilantro, chopped
Hot and spicy plantain chips
Tortilla chips