Classic and Easy Argentinean Recipes for Easter: Oyster Ceviche in the Shell with Popcorn.
Ceviche is a seafood dish popular in the coastal regions of Latin America and the Caribbean.
Though the origin of ceviche is hotly debated, the dish is most closely associated with Peru.
It is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added.
Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared and consumed fresh to minimize the risk of food poisoning.
Total:20 minPrep: 20 min
Yield: 3 to 6 hors d'oeuvres servings
1 1/2 cups popped popcorn
1 red onion, minced
1 celery rib, minced
1 tablespoon minced ginger
1/4 quarter habanero, minced
4 lemons, juiced
4 limes, juiced
2 tablespoons chopped cilantro
Salt and pepper
Pop your favorite popcorn right before party (no butter just salted).
Combine the onion, celery, ginger, chile, and citrus juice with cilantro. Season with salt and pepper.
Right before serving, top each oyster with ceviche mix and serve with a big bowl of just popped popcorn.