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Ecuadorean Shrimp Ceviche Recipe

by Global Cookbook

Ingredients

1 lb shrimp, peeled and cleaned 1 lrg tomato, roasted, peeled and seeded 2 x jalapeno peppers, roasted, peeled and seeded wear gloves 2 x red bell peppers, roasted, peeled and seeded wear gloves 1/2 med onion, roasted

3/4 c. fresh lime juice 1/2 c. fresh orange juice 1/4 c. tomato juice Tabasco (to taste) 1 x scant Tbsp. sugar Salt Corn nuts and popcorn for garnish

Directions

1. Place cleaned shrimp into a pot of boiling water for approximately two min (no longer), then remove to an ice bath. Place all remaining ingredients in the blender and liquefy. Pour over the shrimp, mix and chill.
2. Garnish:1 small whole red onion, sliced thin2 Tbsp. chives, chopped2 Tbsp. scallions, choppedSeveral whole leaves cilantro1 large tomato, minced
3. Combine all garnish ingredients and toss with shrimp ceviche before serving.
4. To serve: Place shrimp ceviche on individual serving plates and randomly sprinkle corn nuts and popcorn around the plates.

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