Ecuadorian Shrimp Ceviche

• 1 pound extra-large shrimp (16 to 20 pieces), peeled and de-veined

Marinade

• 1 large ripe but firm tomato or 2 to 3 ripe plum tomatoes
• 1 small white onion
• 2 mirasol or jalapeņo chiles
• 1 red bell pepper
• 1/4 cup freshly squeezed Key lime or lime juice
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon sugar
• Salt to taste
• Hot pepper sauce to taste (optional)
• Garnish
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/2 cup plain, unsalted popcorn
• 1/2 cup corn nuts

Bring a large saucepan of water to a boil. Add shrimp, turn off heat, and blanch for 1 1/2 minutes. Remove immediately from water with wire-mesh strainer and transfer to an ice bath to cool. Drain shrimp thoroughly and place in a glass or pottery mixing bowl.

Cut tomato and onion in half. Preheat a well-seasoned griddle or heavy skillet over medium-high heat. Place tomato, onion, chiles and bell pepper on griddle and roast 6 to 8 minutes, turning with tongs to lightly brown all sides. Seed and chop tomato and peel and chop onion. Place chiles and pepper in a closed paper bag for a few minutes to steam, then using a small sharp knife, peel them and remove and discard stem ribs and seeds. When handling hot chiles, be careful not to touch your face or eyes before washing your hands. Chop bell pepper and chiles.

Place chopped ingredients, fruit juices and sugar in blender or food processor and puree until smooth. Season to taste with salt and pepper sauce. Pour marinade over the shrimp and toss. Cover and refrigerate for at least 1 hour or up to 8 hours.

Before serving, toss the ceviche with red onion and cilantro. Transfer to serving plates, sprinkle with popcorn and corn nuts and serve. Makes 4 servings.