Ingredients

1 large tomato, roasted, peeled and chopped
2 jalapeno chiles, roasted, peeled and chopped
1 red bell pepper, roasted, peeled and chopped
1 small onion, roasted and chopped
3 tablespoons olive oil
Salt and pepper, to taste
1 pound medium shrimp (16 to 20 shrimp per pound), peeled, deveined and cut in half lengthwise
3/4 cup lime juice
1/2 cup orange juice
1/4 cup tomato juice
1 tablespoon sugar
Hot pepper sauce, to taste
Salt, to taste
1 small red onion, thinly sliced
2 tablespoons chopped chives
2 tablespoons sliced scallions
1/4 cup cilantro leaves, chopped
1/2 cup popcorn, popped and unsalted
1/2 cup corn nuts, unsalted

Directions

Preheat the oven to 400 F. Cut the onion in half. Cut the tomato, jalapeno chiles and bell pepper in half and remove any seeds. Combine the vegetables with the olive oil in a large bowl. Sprinkle with salt and pepper. Toss to coat well. Transfer the vegetables to a roasting pan or casserole dish. Roast until the vegetables are tender, about 45 minutes. Remove from oven, cool and peel (after the vegetables have cooled, they will be easy to peel).

Meanwhile, bring a large pot of water to a boil. Add the shrimp to the water, turn off the heat, and blanch for no longer than 90 seconds. Remove the shrimp with a strainer and transfer them to a bowl of ice to cool. When cool, drain the shrimp completely and place in a mixing bowl.

Place roasted tomato, jalapeno chiles, bell pepper, onion, lime, orange and tomato juices, sugar, hot pepper sauce and salt in a blender or food processor, and puree until smooth. Pour over the shrimp and toss to combine.

Just before serving, toss the ceviche with the red onion, chives, scallions and cilantro. Transfer to serving plates and sprinkle with popcorn and corn nuts. Serve immediately. Makes 4 servings.