JG Essentials: Ecuadorian Ceviche

Dice plum tomatoes and jalapeno.

In a bowl, combine tomato juice, orange juice, lime juice, honey, ketchup, and olive oil to make the ceviche sauce.

Poach shrimp lightly and then dice them.

Add diced tomatoes, diced red onion, diced jalapenos, scallions, and chopped cilantro to the bowl with the ceviche sauce.

Mix all ingredients together.

Slice a couple of avocados and add them to the ceviche.

Sprinkle sea salt over the avocado.

Add popcorn to the ceviche for texture.

Dietary

Allergens