Ecuadorian Shrimp Ceviche with Orange and Popcorn

Adapted by StarChefs.com
June 2007
Yield: 6-8 Servings

INGREDIENTS:

Ceviche
salt
1 pound rock shrimp
2 medium yellow tomatoes, roasted, peeled, seeded and chopped
1 jalapeño chiles, roasted, peeled, seeded and chopped
1 small yellow bell pepper, roasted, peeled, seeded, and chopped
1/3 cup fresh lime juice
½ cup fresh orange juice
2 teaspoons granulated sugar
Tabasco sauce
To Assemble and Serve
½ red onion, peeled and thinly sliced
1 Tablespoon green onions chopped
3 teaspoons cilantro, chopped
½ cup freshly popped popcorn

METHOD:

For the Ceviche:
Bring 4 quarts of lightly salted water to a boil. Remove from heat, add shrimp and let sit for 2 minutes. Drain and chill shrimp. In a blender, combine the tomato, jalapeno, yellow pepper, lime juice, orange juice, sugar and Tabasco sauce to taste. Blend on medium speed until smooth, about 2 minutes. Combine the chilled shrimp and pureed tomato mixture in a mixing bowl and season with salt to taste. Refrigerate for 30–45 minutes

To Assemble and Serve:
30 minutes prior to serving, add the red and green onion and cilantro. Adjust the seasoning as necessary. Serve chilled and garnish with the popcorn.