Ecuadorian Shrimp Ceviche

Ingredients

 * 1 lb shrimp (16 – 20); peeled, deveined and cut in half lengthwise

Dressing

 * 1 large tomato
 * 2 jalapeno chiles
 * 1 red bell pepper
 * ½ onion
 * ¾ cup freshly squeezed lime juice
 * ½ cup freshly squeezed orange juice
 * ¼ cup canned tomato juice
 * 1 tbsp sugar
 * tabasco sauce to taste
 * salt to taste

Tossed ingredients

 * 1 small red onion; thinly sliced
 * 2 tbsp chopped chives
 * 2 tbsp sliced scallions
 * ¼ cup chopped fresh cilantro leaves

Garnish

 * ½ cup freshly made plain; unsalted popcorn
 * ½ cup unsalted corn nuts

Directions

 * 1) Bring a large saucepan of water to a boil.
 * 2) Add the shrimp, turn off heat, and blanch for only 1½ minutes.
 * 3) Remove immediately from water with a wire-mesh strainer, put into an ice bath to cool.
 * 4) Drain shrimp thoroughly; put in a mixing bowl.
 * 5) Place dressing ingredients in a blender or food processor and puree until smooth.
 * 6) Pour over the shrimp and toss.

Dressing

 * 1) Roast, peel, seed and chop the tomato, jalapeno chiles and red bell pepper.
 * 2) Roast and chop the onion.
 * 3) Mix with lime, orange and tomato juice.
 * 4) Add sugar, tabasco and salt.

To serve

 * 1) Just before serving, toss the ceviche with red onion, chives, scallions, and cilantro.
 * 2) Transfer to serving plates, sprinkle with the popcorn and corn nuts, and serve.