From the Galapagos Islands: Shrimp Ceviche

A peek at the amazing wildlife of the Galapagos Islands and a recipe for the best ceviche I've ever eaten, courtesy of the boat's Chef Wellington.


For the shrimp ceviche:

1 1/2 pounds shrimp, peeled and cleaned

1 cup shrimp water

1 1/2 tablespoons finely chopped red and green bell pepper

1 1/2 tablespoons finely chopped purple onion

1 tablespoon chopped fresh cilantro

1 1/2 tablespoons finely chopped tomato

3 tablespoons fresh lemon juice

1/2 teaspoon salt

2 1/2 tablespoons ketchup

1 teaspoon vegetable oil

Popcorn for garnish


Boil shrimp in water for five minutes.  Place cooked shrimp in medium bowl and add 1 cup shrimp water.  Stir in remaining ingredients and serve immediately, topped with popcorn.  Serves 2 - 4.