Tuesday, September 2, 2014
Inquirer Daily News

Canguil | Spicy Popcorn

From Jose Garces' "The Latin Road Home": It is distinctly Ecuadorian to serve popcorn with ceviche (especially shrimp ceviche); it’s also often used as a garnish for soups. As with other “crunchy things,” canguil makes a terrific cocktail snack, especially with cold beer.

4 serving(s)

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.

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