Ecuadorean Shrimp Ceviche

• 1 large tomato, halved, seeds removed
• 2 jalapeno peppers, halved, seeds removed
• 1 red bell pepper, halved, seeds removed
• 1/2 yellow onion, peeled
• 1 pound medium shrimp, peeled, deveined, halved lengthwise
• 1/2 cup freshly squeezed lime juice
• 1/2 cup freshly squeezed orange juice
• 1/4 cup tomato juice
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt, plus more to taste
• Tabasco sauce to taste
• 2 tablespoons chopped chives
• 2 tablespoons finely sliced scallions
• 1/4 cup chopped cilantro
• 1/2 cup freshly made unsalted popcorn
• 1/2 cup unsalted corn nuts, or salted corn nuts, rinsed

1. Preheat the oven to 500 degrees and line a sheet pan with aluminum foil.
2. Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan and roast until charred, about 30 minutes.
3. Set aside to cool.
4. Meanwhile, bring a large saucepan of lightly salted water to a boil.
5. Add the shrimp and immediately turn off the heat.
6. Allow the shrimp to sit in the water 1 1/2 minutes.
7. Immediately drain the shrimp and submerge in a large bowl of very cold water.
8. When cool, drain and transfer shrimp to another large bowl and set aside.
9. Slip the skins off the tomato and peppers and place the tomato, peppers and onion in a blender with the lime juice, orange juice, tomato juice, sugar and salt.
10. Blend until smooth.
11. Taste and season with Tabasco and salt to taste.
12. Pour the sauce over the shrimp and toss.
13. Chill until ready to serve.
14. Serve in small bowls garnished with chives, scallions, cilantro, popcorn and corn nuts.

tomato, jalapeno peppers, red bell pepper, yellow onion, shrimp, freshly squeezed lime juice, freshly squeezed orange juice, tomato juice, sugar, kosher salt, tabasco sauce, chives, scallions, cilantro, freshly made, unsalted corn nuts

Taken from cooking.nytimes.com/recipes/6253 (may not work)