Popcorn Ceviche: by 30Seconds Food

1/4 cup finely diced red onion (about 1/2 an onion)

Salt, to taste

2 limes

1 pound medium-sized fresh shrimp, peeled, deveined and cleaned

1/2 fresh chili pepper, such as jalapeño or Serrano, finely minced

2 ripe red tomatoes, peeled, seeded, and chopped (should yield 1 cup); in the winter, feel free to substitute a peeled, seeded, and chopped cucumber

1/3 cup finely minced cilantro

1/2 cup freshly popped popcorn

Place the diced onion and a pinch of salt in a bowl. Squeeze the juice of one lime over it. Finely dice the shrimp and add it to the onion.

Add the chili, finely minced, and the tomato (or cucumber) and a pinch more salt. Add the cilantro and the juice of the second lime.

Let the ceviche marinate for half an hour in the refrigerator, stirring occasionally. I like to serve this in small espresso cups or individual small glasses garnished with the popcorn.