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Author Notes: I love this Ecuadorean addition of salty, crunchy popcorn to ceviche. Shrimp "cook" in the lime juice particularly well, although I have made this with firm-fleshed white fish as well as dry scallops. Ceviche is, of course, all about the freshness of the fish—so make sure that whatever you use is as fresh as you can get it. —Sara Jenkins
Serves 4 to 6 as an appetizer
- 1/4 cup finely diced red onion (about 1/2 an onion)
- Salt, to taste
- 2 limes
- 1 pound medium-sized fresh shrimp, peeled, deveined and cleaned
- 1/2 fresh chili pepper, such as jalapeño or Serrano, finely minced
- 2 ripe red tomatoes, peeled, seeded, and chopped (should yield 1 cup); in the winter, feel free to substitute a peeled, seeded, and chopped cucumber
- 1/3 cup finely minced cilantro
- 1/2 cup freshly popped popcorn
- Place the diced onion and a pinch of salt in a bowl. Squeeze the juice of one lime over it. Finely dice the shrimp and add it to the onion.
- Add the chili, finely minced, and the tomato (or cucumber) and a pinch more salt. Add the cilantro and the juice of the second lime.
- Let the ceviche marinate for half an hour in the refrigerator, stirring occasionally. I like to serve this in small espresso cups or individual small glasses garnished with the popcorn.
- This recipe is a Community Pick!