Canguil | Spicy Popcorn

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.

Michael Klein