Ecuadorian Shrimp Ceviche with Orange and Popcorn - Chef Stephan Pyles

Ingredients

• 1 pound rock shrimp
• 2 medium yellow tomatoes, roasted, peeled, seeded and chopped
• 1 jalapeño chile, roasted, peeled, seeded and chopped
• 1 small yellow bell pepper, roasted, peeled, seeded, and chopped
• 1/3 cup fresh lime juice
• ½ cup fresh orange juice
• 2 teaspoons granulated sugar
• Tabasco sauce to taste
• salt to taste
• ½ red onion, peeled and thinly sliced
• 1 tablespoon green onions, chopped
• 3 teaspoons cilantro, chopped
• ½ cup freshly popped popcorn for garnish