A bright, citrusy Ecuadorian ceviche of plump shrimp marinated in lime and orange juice with red onion, tomato, and cilantro, served with crunchy chifles and popcorn.
Ingredients
500g large shrimp, cooked and chopped
Juice of 8 limes
Juice of 2 oranges
1 large red onion, thinly sliced
2 tomatoes, diced
1/2 cup cilantro, chopped
1 jalapeño, seeded and minced
Ketchup (2 tbsp)
Salt and pepper
Chifles and popcorn for serving
Instructions
1Soak sliced red onion in salted water 10 min, drain. This tames the bite.
2Combine cooked shrimp, lime juice, orange juice, and onion in a glass bowl.
3Add tomatoes, cilantro, jalapeño, and ketchup. Mix gently.
4Season with salt and pepper. Refrigerate 20 min.
5Serve in bowls or glasses with chifles (plantain chips) and popcorn on top.
Did You Know?
Ecuadorians uniquely serve ceviche with popcorn on top — the salty crunch against the tangy citrus is addictive.