Harold's Equadoran Style Ceveche with Popcorn Cakes
Ingredients:
1 lb Shrimp
1 lb Calamari
1/4 Cup Lime Juice
10 Tomatoes
1 Tablespoon Cilantro
1 Red Onion
1 Orange
1 Tablespoon Sugar
1 Bag Popcorn
1 Egg
1 Cup Flour
1/4 Cup Water
S&P
1 Teaspoon Chives
Quickly poach and shock the calamari and shrimp for 1 1/2 minutes. Place the tomatoes and salt in a blender till pureed. Place puree in a china cap with cheese cloth untill tomato water gathers. Juice the orange and mix the juice with the tomato water, sugar, onion, cilantro and lime juice togeither. Dress the shellfish.
Pre-cook the popcorn in the microwave. Then coarsely chop. Mix the popcorn in the bowl with the eggs, flour, water, salt, pepper and chives. Place the batter in a saute pan and cook on each side for 2 minutes.
