Ecuadorian Chilled Shrimp Ceviche with Tomato, Lime and Popcorn

Place the sliced red onion in a bowl of cold water for 10 minutes to soften its bite, then drain well.

Serves 6

Ingredients

• 1 lb cooked, peeled shrimp, chilled
• 1 cup fresh lime juice (about 8 limes)
• 1/2 cup fresh orange juice
• 1 cup ripe tomatoes, seeded and diced
• 1 red onion, thinly sliced
• 1/2 cup ketchup or fresh tomato puree
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground cumin
• Hot sauce, to taste
• 2 cups plain popcorn and plantain chips, to serve

Instructions

1. Place the sliced red onion in a bowl of cold water for 10 minutes to soften its bite, then drain well.
2. In a large glass or ceramic bowl, combine the lime juice, orange juice, ketchup, olive oil, salt, and cumin, whisking into a bright tomato-citrus broth.
3. Add the chilled cooked shrimp and stir to coat completely in the citrus mixture.
4. Fold in the diced tomatoes, drained red onion, and cilantro.
5. Taste and adjust with more salt, lime, or a few dashes of hot sauce for balance.
6. Cover and refrigerate for at least 30 minutes so the flavors meld and everything turns ice-cold.
7. Ladle the ceviche with plenty of its leche de tigre broth into chilled bowls or coupe glasses.
8. Serve with a bowl of plain popcorn and plantain chips on the side for scooping and crunch.
9. Ecuadorian ceviche stands apart from its Peruvian cousin because the shrimp is cooked and served swimming in a tangy tomato-citrus broth rather than raw. The customary garnish of popcorn, or canguil, is a beloved coastal tradition that adds a playful crunch, making this chilled dish a perfect no-cook starter for a hot tropical afternoon.

Nutrition (estimated, per serving)

• Calories: 210 kcal
• Protein: 20g
• Fat: 6g
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 9g
• Sodium: 760mg