Ecuadorian Shrimp Ceviche

From Recipes Wiki, the recipe book anyone can contribute to!

[edit] Description

[edit] Ingredients

• 1 lb Shrimp (16-20); peeled, deveined
• 1 and cut in half lengthwise
• 1 for dressing

ROAST, PEEL, SEED AND CHOP

• 1 lg tomato
• 2 jalapeno chiles
• 1 red bell pepper

ROAST AND CHOP

• 1/2 Onion
• 3/4 c freshly squeezed lime juice
• 1/2 c freshly squeezed orange juice
• 1/4 c canned tomato juice
• 1 tb Sugar
• 1 Tabasco sauce to taste
• 1 salt to taste
• 1 toss
• 1 sm red onion; thinly sliced
• 2 tb chopped chives
• 2 tb sliced scallions
• 1/4 c chopped fresh cilantro leaves
• 1 for garnish
• 1/2 c freshly made plain; unsalted popcorn
• 1/2 c unsalted corn nuts

[edit] Directions

1. Bring a large saucepan of water to a boil. Add the Shrimp, turn off

heat, and blanch for only 1-1/2 minutes. Remove immediately from water with a wire-mesh strainer, put into an ice bath to cool. Drain Shrimp thoroughly; put in a mixing bowl.

1. Place dressing ingredients in a blender or food processor and puree

until smooth. Pour over the Shrimp and toss.

1. Just before serving, toss the ceviche with red onion, chives,

scallions, and cilantro. Transfer to serving plates, sprinkle with the popcorn and corn nuts, and serve.