Ecuadorian Shrimp Ceviche

Note: Roasting the vegetables not only cooks them, but develops their flavor before puréeing for the sauce

Step 1: Set the whole tomato, jalapeños and bell peppers on a baking sheet.

Step 2: Trim the onion half and set it cut-side up on the baking sheet.

Step 3: Set the sheet 3 to 4 inches under the broiler.

Step 4: Turn the vegetables every few minutes so they toast evenly.

Step 5: When the tomato skin cracks and chars (about 5 minutes), remove it and let cool.

Step 6: Continue cooking the peppers until the skin is evenly charred and blistered, about 3 minutes longer.

Step 7: The onion should be roasted, turned occasionally, until evenly browned and soft through, about 5 minutes longer. (Roasting times will vary, depending on the heat of your broiler.)

Step 8: Let the vegetables cool; peel, seed and core the tomato and peppers.

Step 9: Bring a medium pan of water to a boil, add the shrimp and cook until just opaque through, about 2 minutes. Drain the shrimp and put them in a bowl of ice water. (This stops the cooking immediately, so the shrimp don't become overcooked and tough.) Once cold, drain the shrimp well and put them in a bowl.

Step 10: Put the tomato, peppers, onions, lime juice, orange juice, tomato juice, Tabasco, sugar and salt in a blender and purée until smooth.

Step 11: Pour this mixture over the shrimp, stir to mix and chill for about 4 hours.

Step 12: Just before serving, add the garnish ingredients -- except the popcorn and corn nuts -- and toss to mix.

Step 13: Spoon the ceviche onto individual plates and randomly sprinkle the popcorn and corn nuts around. The combination sounds unusual, but you'll be amazed at how delicious it is.