Ceviche

Yield: 6-8 Servings

Ingredients:

Ceviche:
• Salt
• 1 pound rock shrimp
• 2 medium yellow tomatoes, roasted, peeled, seeded and chopped
• 1 jalapeno chile, roasted, peeled, seeded and chopped
• 1 small yellow bell pepper, roasted, peeled, seeded, and chopped
• 1/3 cup fresh lime juice
• ½ cup fresh orange juice
• 2 teaspoons granulated sugar
• Tabasco sauce
  
  To Assemble and Serve:
• ½ red onion, peeled and thinly sliced
• 1 Tablespoon green onions, chopped
• 3 teaspoons cilantro, chopped
• ½ cup freshly popped popcorn

Method:

For the Ceviche:
Bring 4 quarts of lightly salted water to a boil. Remove from heat, add shrimp and let sit for 2 minutes. Drain and chill shrimp. In a blender, combine the tomato, jalapeno, yellow pepper, lime juice, orange juice, sugar and Tabasco sauce to taste. Blend on medium speed until smooth, about 2 minutes. Combine the chilled shrimp and pureed tomato mixture in a mixing bowl and season with salt to taste. Refrigerate for 30–45 minutes

To Assemble and Serve:
30 minutes prior to serving, add the red and green onion and cilantro. Adjust the seasoning as necessary. Serve chilled and garnish with the popcorn.

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