Ecuadorian Shrimp Ceviche

Ceviche is such a sought-after dish in South America that many countries like Ecuador have restaurants called Cevicherias that specialize in it. Ceviche originated in colonial times, today Ceviche is served everywhere as an elegant appetizer or light healthy lunch.

Cebiche:

1 medium red onion, sliced thin

Juice of 4 limes

Tomato and citrus marinade (recipe follows)

4 cups of water

2 scallions, roots removed

1 1/2 lbs. large shrimp, peeled and deveined

2 tbsp. finely chopped cilantro

Goya Adobo with Pepper

Goya Salsita

Sprigs of fresh cilantro for garnish

Goya Popcorn prepared according to package directions

Tomato and Citrus Marinade:

1 can Goya Tomato Sauce

1 1/4 cup Goya Bitter Orange

1 packet Sazon Goya with Cilantro and Tomato

1/4 cup Ketchup

1 tsp. Worcestershire Sauce

1 tsp. dijon mustard

1 tbsp. Goya Extra Virgin Olive Oil

1/2 tsp. Goya Adobo with Pepper to taste

Goya Salsita to taste

1.	In non-reactive container, combine onion and lime juice. Four hours before you plane to serve ceviche, combine 1/2 onion / lime juice mixture with tomato and citrus marinade. Reserve the rest for garnish.
2.	In saucepan, bring your water and scallions to boil. reduce heat and simmer for 5 minutes. stir in shrimp, cover and remove from heat. Let shrimp steep for 2 minutes until pink. Drainand rinse under cold water. Discard scallions.
3.	In non reactive container, combine shrimp, marinade and chopped cilantro. cover and refrigerate for 3 hours.
4.	Adjust seasoning with Adobo and add Goya Salsita to taste. Serve in individual bowls garnished with reserved onion/ lime mixture and sprigs of cilantro and popcorn on the side.