Shrimp Martini Ceviche with Chili-Cumin Chips

1 pound medium-size shrimp, deveined and peeled
8 to 12 limes, juiced*
1 small jalapeno chile pepper, seeded and finely chopped
1 medium red onion, chopped
1 (2 to 3 pound) piece seedless watermelon, cut into 1/2-inch cubes
1/4 cup fresh mint leaves, chopped (or to taste)
Freshly ground black pepper to taste
Coarse salt to taste
Hot pepper sauce (optional)
Chili-Cumin Tortilla Chips
Mint sprigs for garnish

* The amount of limes needed depends on how juicy they are. You want the juice to completely cover the shrimp.

Using a gallon jug, large glass bowl, or large resealable plastic bag, add shrimp, lime juice, and jalapeno chile (juice should just cover seafood). Cover and shake. Refrigerate 10 to 15 hours, shaking or stirring occasionally. Shrimp are done when they are pink and opaque.

After shrimp mixture has marinated, add red onions, watermelon, mint, and pepper. Shake or stir; refrigerate until ready to serve.

Before serving, taste for hotness. If not hot enough, add a few drops of your favorite pepper sauce. To serve place mixture (with juice) into individual martini glasses. Garnish with Chili-Cumin Tortilla Chips and mint sprigs.

NOTE: Ceviche does not keep well. It becomes rubbery and can be described as overcooked when it sits for over 24 hours. Make a batch only as big as you can eat in one meal.

Makes 6 to 8 servings.

Chile-Cumin Tortilla Chips:
2 (10-inch) flour tortillas
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 coarse kosher salt

Preheat oven to 400 degrees F. Brush each flour tortilla on one side with lime juice.

In a small bowl mix chili powder, cumin, and coarse salt; sprinkle mixture over lime moistened side of tortillas (may not use all of mixture - use to taste).

Cut tortillas into quarters or eights; arrange in a single layer, seasoning side up, on a baking sheet. Bake approximately 10 minutes or until chips are crisp and lightly browned. Remove from oven and let cool before serving.

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