Ingredients[edit | edit source]

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

Dressing[edit | edit source]

Tossed ingredients[edit | edit source]

Garnish[edit | edit source]

Directions[edit | edit source]

  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[edit | edit source]

  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[edit | edit source]

  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.
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