Ecuadorian Shrimp

  • For the Sauce:
  • 1 large tomato, roasted, peeled, seeded and chopped
  • 2 jalapeños, roasted, peeled, seeded and chopped
  • 1 red bell pepper, roasted, peeled, seeded and chopped
  • 12 onion, roasted, peeled and chopped
  • 34 cup freshly squeezed lime juice
  • 12 cup freshly squeezed orange juice
  • 14 cup canned tomato juice
  • 1 tablespoon sugar
  • 3 shots Tabasco sauce, or to taste
  • Pinch of salt
  • For the Ceviche
  • 1 pound extra-large shrimp (16 to 20), blanched
  • 1 small red onion, thinly sliced
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons sliced green onions
  • 14 cup coarsely chopped fresh cilantro
  • 12 cup freshly popped plain, unsalted popcorn for garnish
  • 12 cup unsalted corn nuts for garnish

Roast the tomato, jalapeños, bell pepper, and onion over an open barbecue flame or a gas burner by holding with tongs and turning occasionally until skins are blistered and blackened. Transfer to a bowl and cover tightly with plastic wrap; let steam 10–15 minutes. When cool enough to handle, remove and discard the skins. Peel, seed and chop ingredients.

Purée with juices, sugar and Tabasco in blender until smooth. Just before serving, in a nonreactive bowl, toss the shrimp with the sauce, red onion, chives, green onions and cilantro. Garnish with popcorn and corn nuts.

Published on July 20, 2010
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