Ceviche Shrimp Cups / #BBQWeek

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Welcome to #BBQWEEK! With grilling season upon us, a few blogging friends and I will be sharing some fun and tasty recipes this week. To kick things off, today, I am sharing my Ceviche Shrimp Cups. They are a great appetizer for your BBQ, and one your guests will love. Full of shrimp and some spicy veggies, they are easy to make and can be made ahead of time, to a point, which is always a plus in my book. With this recipe I used wonton wrappers to make little cups. They look cute, maybe a bit fancy, and they are fun! If you want to forego the cups, serve the ceviche in a big bowl, so everyone can share, or serve with little bowls, so everyone can have their own. I served these Ceviche Shrimp Cups with the mini tortilla chips! You can elevate this recipe by substituting lobster or crab for the shrimp. This recipe is the perfect appetizer for your next bbq!

Ceviche Shrimp Cups 
(makes 10-12 cups)
(printable recipe at end of page)

Wonton Wrappers
1 pound Shrimp, raw, large 
1 tablespoon Old Bay Seasoning
3 Fresh Lemons
4 fresh Limes
1 diced Celery Stalk
2 Roma Tomatoes, chopped
1/2 cup Chopped Red Onion
1 diced Jalapeno Pepper 
Hot Sauce, as much or as little as you want
Refried Beans
Sour Cream 
1 chopped Avocado

Make the wonton wrapper cups using a mini muffin pan or something similar in size. 
1. Spray mini muffin pan with cooking spray.

2. Fold the wrapper in half diagonally.

3. Bring the other two sides in to the point.

4. Place the wrapper in the muffin opening.

5. Fold the other sides in.

6. Place a piece of aluminum foil in the bottom of the wrapper. 

Bake wontons at 350 degrees for 8-10 minutes.

Let cool and remove from pan. Throw away foil. 

Clean and devein the shrimp.

Boil water and following directions on the old bay bottle for cooking the shrimp.

 Immediately ice the shrimp to stop them from cooking. Place shrimp in refrigerator to keep them chilled.

While the shrimp are keeping chilled, chop the celery, tomatoes, pepper, and onion.

Chop the shrimp into small pieces. Because they are going into the wonton cups, they need to be small to fit, along with the vegetables. Squeeze the juice from the lemons and limes into a large bowl. Add the shrimp to the bowl of juice and refrigerate for 30 minutes.

After the 30 minutes, drain the juice and add the vegetables to mix.

  Add hot sauce to taste and mix all ingredients together. 

Place a small dab of refried beans in each cup.

Add shrimp mix to the top of beans. 

Add sour cream and chopped avocado pieces to the top of some of the ceviche cups. That will give your guests a choice. Or add it to them all if you like! 

 Thank you for stopping to visit The Freshman Cook!
Scroll down for a printable recipe.
 Looking for more ideas for your next BBQ?

Check out the list below to find more yummy, tasty and fun ideas from other #BBQWeek bloggers!

• BBQ Beef Spring Rolls by Cindy's Recipes and Writings
• BBQ Brisket Burger by The Spiffy Cookie
• Best Creamy Pasta Salad by Daily Dish Recipes
• Ceviche Shrimp Cups by The Freshman Cook
• Corn Fritters by Back To My Southern Roots
• Cuban Sandwich Burger by Cheese Curd In Paradise
• Grilled Brussels Sprouts by Jolene's Recipe Journal
• Grilled Mac and Cheese Burgers by Our Good Life
• Grilled Pineapple Mai Tai by A Kitchen Hoor's Adventures
• Grilled Sweet Potatoes by Culinary Adventures with Camilla
• Grilled Porterhouse Steaks with Garlic Herb Compound Butter by Hezzi-D's Books and Cooks
• Grilled Veggie Pasta by A Day in the Life on the Farm
• Instant Pot Baked Beans by Kate's Recipe Box
• Orzo Pasta Salad with Feta and Tequila Dressing by Food Above Gold
• Sosaties (South African Lamb and Apricot Kebabs) by Caroline's Cooking
• St. Louis BBQ Pork Steaks by Palatable Pastime
• Easy Strawberry Basil Margarita by The Beard and The Baker
• Strawberry Broccoli Salad by Sweet Beginnings
• Tropical Cheesecake Bars by Family Around the Table
• Warm Roasted Carrot & Pea Chipotle Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Ceviche Shrimp Cups

Yield: 10-12 cups

Author: The Freshman Cook

ingredients:

Ceviche Shrimp Cups

• Wonton Wrappers
• 1 pound Shrimp, raw, large
• 1 tablespoon Old Bay Seasoning
• 3 Fresh Lemons
• 4 fresh Limes
• 1 diced Celery Stalk
• 2 Roma Tomatoes, chopped
• 1/2 cup Chopped Red Onion
• 1 diced Jalapeno Pepper
• Hot Sauce, as much or as little as you want
• Refried Beans
• Sour Cream
• 1 chopped Avocado

instructions:

How to cook Ceviche Shrimp Cups

1.  Make the wonton wrapper cups using a mini muffin pan or something similar in size. Spray mini muffin pan with cooking spray.  Fold the wrapper in half diagonally. Bring the other two sides in to the point. Place the wrapper in the muffin opening. Fold the other sides in. Place a piece of aluminum foil in the bottom of the wrapper. Bake wontons at 350 degrees for 8-10 minutes. Let cool and remove from pan. Throw away foil.
2. Clean and devein the shrimp.
3.  Boil water and following directions on the old bay bottle for cooking the shrimp.
4.  Immediately ice the shrimp to stop them from cooking. Place shrimp in refrigerator to keep them chilled.
5. While the shrimp are keeping chilled, chop the celery, tomatoes, pepper, and onion.
6. Chop the shrimp into small pieces. Because they are going into the wonton cups, they need to be small to fit, along with the vegetables. Squeeze the juice from the lemons and limes into a large bowl. Add the shrimp to the bowl of juice and refrigerate for 30 minutes.
7. After the 30 minutes, drain the juice and add the vegetables to mix.
8. Add hot sauce to taste and mix all ingredients together.
9. Place a small dab of refried beans in each cup.
10. Add shrimp mix to the top of beans.
11.  Add sour cream and chopped avocado pieces to the top of some of the ceviche cups. That will give your guests a choice. Or add it to them all if you like!

https://www.thefreshmancook.com/2019/05/ceviche-shrimp-cups-bbqweek.html

#BBQWeek, shrimp, ceviche hot sauce, appetizer, appetizers, the freshman cook

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