1 cup unsalted freshly popped popcorn, kept warm
1/4 teaspoon kosher salt
1/4 teaspoon granulated sugar
1/4 teaspoon cayenne pepper
Grated zest of 1/2 lime
2 tablespoons unsalted butter, melted
Combine the popcorn in a bowl with the salt, sugar, cayenne, lime zest, and butter and toss to coat. Keep the popcorn in an airtight container until needed, up to 1 day. Serve with any ceviche with ají on the side.