Ecuadorian Shrimp Seviche
Monday, 26 May 2008
This is a quick to prepare and unusual seviche. In Ecuador it’s served with cancha, which is a toasted corn but, since it’s not readily available, the popcorn is an American substitution. This seviche is a quick one because you use precooked, frozen, small shrimp. If the popcorn is a bit " out there" for you, there are a number of other garnishes that are also popular. Garnish with black olives, sliced hard-boiled egg, feta cheese, or a slice of corn on the cob.
At a glance
Put the shrimp into a colander and run cold water over them for a minute or two to defrost. Drain thoroughly and pat dry with paper towels. Put the shrimp in a nonreactive bowl, add the onion, chiles, cilantro, tomatoes, vinegar, lemon and lime juice, and salt and toss lightly to coat. Cover the bowl and refrigerate for 30 minutes to an hour.
Drain the seviche in a colander. Place the lettuce on individual serving plates and top with the seviche, garnish with the warm popcorn and serve.