Could anybody out there help with this recipe Ecuadorian ceviche?
Ceviche De Camarones (Ecuadorian Shrimp Cocktail) Recipe #199094 1½ hours | 20 min prep SERVES 4 -6 , 3 cups 1/2 cup fresh lime juice 2 tablespoons fresh lime juice 1 lb unpeeled shrimp 1/2 medium white onion 1/3 cup chopped fresh cilantro 1/2 cup ketchup 1-2 tablespoon bottled hot sauce 2 tablespoons extra-virgin olive oil 1 cup diced cucumber 1/2 cup diced tomato 1 small avocado salt and pepper 1 large garlic clove 3 cups popped popcorn (unsalted microwave popcorn-no butter) Boil 1 quart salted water, adding 2 tbls lime juice. Add shrimp and cover, bring water back to a boil. Remove immediately from heat and set lid slightly askew. Pour out all liquid, replace cover, and let shrimp steam off heat for 10 minute. Spread shrimp out in a pan to cool. De-vein shrimp when cooled. Toss shrimp in remaining lime juice and refrigerate for an hour. Dice onion, avocado, cucumber, cilantro, garlic, and tomato. Add to shrimp bowl and toss with ketchup, hot sauce, and olive oil. Cover and refrigera
