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Chef Stephan Pyles of Stephan Pyles  Dallas, TX on
Chef Stephan Pyles

Stephan Pyles
1807 Ross Avenue, Suite 200
Dallas, TX
(214) 580-7000

Ecuadorian Shrimp Ceviche with Orange and Popcorn
Chef Stephan Pyles of Stephan Pyles – Dallas, TX
Adapted by
June 2007

Yield: 6-8 Servings


  • Salt
  • 1 pound rock shrimp
  • 2 medium yellow tomatoes, roasted, peeled, seeded and chopped
  • 1 jalapeno chile, roasted, peeled, seeded and chopped
  • 1 small yellow bell pepper, roasted, peeled, seeded, and chopped
  • 1/3 cup fresh lime juice
  • ½ cup fresh orange juice
  • 2 teaspoons granulated sugar
  • Tabasco sauce

    To Assemble and Serve:
  • ½ red onion, peeled and thinly sliced
  • 1 Tablespoon green onions, chopped
  • 3 teaspoons cilantro, chopped
  • ½ cup freshly popped popcorn


For the Ceviche:
Bring 4 quarts of lightly salted water to a boil. Remove from heat, add shrimp and let sit for 2 minutes. Drain and chill shrimp. In a blender, combine the tomato, jalapeno, yellow pepper, lime juice, orange juice, sugar and Tabasco sauce to taste. Blend on medium speed until smooth, about 2 minutes. Combine the chilled shrimp and pureed tomato mixture in a mixing bowl and season with salt to taste. Refrigerate for 30–45 minutes

To Assemble and Serve:
30 minutes prior to serving, add the red and green onion and cilantro. Adjust the seasoning as necessary. Serve chilled and garnish with the popcorn.


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