Ecuadorean Shrimp Ceviche

• 1 1/2 pounds small or medium shrimp, shelled and deveined
• Juice of 2 limes
• Juice and grated rind of 1/2 orange
• 2 ripe tomatoes, peeled, seeded and chopped
• 1/2 cup finely chopped sweet onion
• 1 fresh mild to hot red chili, seeded and finely chopped, or to taste
• Salt and hot red pepper flakes to taste
• Freshly popped unbuttered popcorn

1. Combine shrimp with lime juice, orange juice and orange rind.
2. Allow to marinate at least eight hours.
3. Combine with remaining ingredients and refrigerate until ready to serve.
4. Serve with popcorn on the side.

shrimp, orange, tomatoes, sweet onion, red chili, salt

Taken from cooking.nytimes.com/recipes/3270 (may not work)