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.