Por Seviche (say-bee-chay), a marinated seafood classic, can be enjoyed at any meal. It was created in Peru and became an Andean favorite. Popcorn, the authentic accompaniment, probably also originated in the same region before Columbus because it is used there in so many different ways. The popped corn is not buttered and salted as we have come to expect at our movie theaters and is frequently used as we do croutons.
Makes 4 to 6 Servings
1 pound headless shrimp, cooked 1 minute in 2 cups of boiling water; drained, shelled and cleaned. Set aside 1 cup of the cooking water (shrimp broth)
6 tablespoons fresh lime juice
1 teaspoon salt
1 red onion, thinly sliced and separated into rings; cured
1 tablespoon fresh lime juice for curing onion
1 serrano, seeded and chopped
1 Roma tomato, seeded and chopped
½ cup fresh orange juice
3 tablespoons catsup
2 tablespoons olive oil
1 tablespoon cilantro (fresh coriander), minced
Salt and freshly ground black pepper to taste
1 quart of popped popcorn
Lime wedges for garnish
In a large, flat, non-reactive container mix lime juice and salt. Marinate shrimp with lime juice in refrigerator for 1 hour or more; stir occasionally.Add onions, serranos, and tomatoes to marinated shrimp. Drain; mix in reserved cooking water, orange juice, catsup, olive oil, and cilantro.
Chill thoroughly; serve in small bowls with a teaspoon provided. Garnish with lime wedges. Pass the popcorn.
NOTE: For seviche, shrimp of 40 to 50 count per pound are a nice size. If larger, you might need to cut them in half and increase marinating time slightly.