Ecuadorian Shrimp Cocktail - Ceviche De Camarones

Ingredients:

1/2 cup fresh lime juice

2 tablespoons fresh lime juice

1lb unpeeled shrimp

1/2 medium white onion

1/3 cup chopped fresh cilantro

1/2 cup ketchup

1-2 tablespoon bottled hot sauce

2 tablespoons extra-virgin olive oil

1 cup diced cucumber

1/2 cup diced tomatoes

1 small avocado

Salt

Pepper

1 large garlic clove

3 cups popped popcorn

Cooking Instructions:

Boil 1 quart salted water, adding 2 tbls lime juice. Add shrimp and cover, bring water back to a boil. Remove immediately from heat and set lid slightly askew. Pour out all liquid, replace cover, and let shrimp steam off heat for 10 minute. Spread shrimp out in a pan to cool. De-vein shrimp when cooled. Toss shrimp in remaining lime juice and refrigerate for an hour. Dice onion, avocado, cucumber, cilantro, garlic, and tomato. Add to shrimp bowl and toss with ketchup, hot sauce, and olive oil. Cover and refrigerate if not served immediately. Serve in martini glasses for a stylish presentation. Sprinkle unsalted popcorn on top for crunch, and serve remaining popcorn in a bowl on the side. You may want to add more popcorn when initial popcorn is eaten. Do not add too much popcorn at once because it will get soggy before eaten. Add a little bit at a time. Garnish with lime slices and cilantro sprigs.

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