An adaptation of a well-knozun South American dish, Shrimp Seviche makes an unusual appetizer. The popcorn serves the purpose of soaking up the lemon-flavoured liquid; if popcorn is not available, however, boiled rice may be used instead.
1 medium-sized onion, finely chopped juice of
2 tablespoons olive oil
2 fl. oz. chicken stock
3 fl. oz. tomato ketchup
1 medium-sized green pepper, white pith removed, seeded and finely chopped
1 teaspoon salt -½ teaspoon black pepper
½ teaspoon hot chilli powder I2 lb. frozen peeled shrimps, thawed and drained
6 oz. salted popcorn
Place the onion in a medium-sized mixing bowl and pour over the lemon juice. Set aside for 3 hours or until the onion is soft.
Add the olive oil, chicken stock, tomato ketchup, green pepper, salt, pepper and chilli powder to the onion mixture and mix well. Stir in the shrimps and place the bowl in the refrigerator to chill for 30 minutes.
Remove the bowl from the refrigerator. Spoon the shrimp mixture into 6 chilled individual bowls. Divide the popcorn among 6 individual bowls and serve immediately, with the shrimps.