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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
Latin American
Heat Level
Appetizer/Hors d'oeuvre
Side Dish
Main Course
  • 2 pounds frozen cooked small shrimp

  • 1 medium red onion, sliced very thin

  • 1 to 2 tablespoons chopped fresh aji chiles, or substitute yellow wax or jalapeño chiles

  • 2 tablespoons chopped fresh cilantro

  • 2 medium tomatoes, finely chopped

  • 3 tablespoons white wine vinegar

  • 3/4 cup lemon juice

  • 3/4 cup fresh lime juice

  • ½ teaspoon salt

  • Chopped lettuce

  • 2½ cups freshly popped popcorn


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.



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