Shrimp Ceviche With Popcorn

• 1/4 cup finely diced red onion (about 1/2 an onion)
• Salt, to taste
• 2 limes
• 1 pound medium-sized fresh shrimp, peeled, deveined and cleaned
• 1/2 fresh chili pepper, such as jalapeno or Serrano, finely minced
• 2 ripe red tomatoes, peeled, seeded, and chopped (should yield 1 cup); in the winter, feel free to substitute a peeled, seeded, and chopped cucumber
• 1/3 cup finely minced cilantro
• 1/2 cup freshly popped popcorn

1. Place the diced onion and a pinch of salt in a bowl. Squeeze the juice of one lime over it. Finely dice the shrimp and add it to the onion.
2. Add the chili, finely minced, and the tomato (or cucumber) and a pinch more salt. Add the cilantro and the juice of the second lime.
3. Let the ceviche marinate for half an hour in the refrigerator, stirring occasionally. I like to serve this in small espresso cups or individual small glasses garnished with the popcorn.

red onion, salt, limes, shrimp, fresh chili pepper, red tomatoes, cilantro, freshly popped popcorn

Taken from food52.com/recipes/40407-shrimp-ceviche-with-popcorn (may not work)