Jorgies Ecuadorian Style Ceviche

by Rachael Ray Show Staff 5:54 AM, October 18, 2010

Aired October 18, 2010

Serves Serves 12-16 as an appetizer
1 clove garlic, chopped
1 carrot, chopped
1 rib of celery, chopped
1 lemon, sliced
1 Spanish onion, roughly chopped
2 tablespoons pepper
2 pounds shrimp, cleaned and deveined
2 red onions, finely chopped
Juice of 2 limes
4 cups ketchup
3 tomatoes, diced
1 teaspoon hot sauce
1/4 cup Extra Virgin Olive Oil
Handful of cilantro
1 cup of popcorn, popped, for garnish

Bring 3 cups of water to a boil. Add the garlic, carrot, celery, lemon, onion, and pepper to the water and cook for 10 minutes. Add shrimp and poach for 1-2 minutes. Strain the liquid and reserve. Pick shrimp out and discard all solids.

While the water is coming to a boil, put red onions and salt in a bowl and let them rest, about 5 minutes. Add lime juice, ketchup, tomatoes, hot sauce, EVOO, cilantro, shrimp and reserved poaching liquid to the onions and combine.

Chill for 20 minutes. Top with popcorn and serve.