Indulge in a burst of flavors with these tantalizing Ceviche Shrimp Cups! This exquisite dish combines the freshness of shrimp marinated in citrus juices with the crunch of bell peppers and the creaminess of avocado, all served in crispy tortilla cups. Perfect for a party appetizer or a light, refreshing meal, these Ceviche Shrimp Cups are sure to impress your taste buds and leave you craving more.
Ceviche Shrimp Cups Recipe
Equipment
- Mixing bowl
- Cutting Board
- Citrus Juicer
- Oven
- Cooling rack
Ingredients
- 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
- 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.
- 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!
Notes
- You can put ceviche in a big bowl and serve tortilla chips on the side. You can also make small tostadas (on a round chip or your own), tacos, or lettuce cups with ceviche.
- You can also serve ceviche with a small fork in small shot glasses or starter cups. You could also serve it as a salad with a little Avocado Sauce.
- Spray tiny corn tortillas (3-inch tortillas) lightly with olive oil and sprinkle them with a lot of salt. Put the cookies on a sheet pan and bake them in a 300 F oven for about 25 to 30 minutes, stirring them once. They should be crisp, not soft, like a cracker. Allow to cool completely.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 236kcal |
| Carbohydrates | 1g |
| Protein | 46g |
| Fat | 3g |
| Cholesterol | 571mg |
| Sodium | 764mg |
| Iron | 5mg |
| Calcium | 339mg |
| Vitamin A | 120IU |
| Potassium | 283mg |
Can I Use Precooked Shrimp for Ceviche Shrimp Cups?
Yes, you can use precooked shrimp for this recipe. However, the texture and flavor may differ slightly from using fresh shrimp. If using precooked shrimp, be sure to thaw them completely before marinating. You can also consider briefly marinating the precooked shrimp in the citrus juices to enhance their flavor.
How Far Ahead Can I Make Ceviche Shrimp Cups?
It’s best to assemble Ceviche Shrimp Cups shortly before serving to maintain the crispiness of the tortilla cups. However, you can prepare the ceviche mixture and bake the tortilla cups in advance. Assemble them just before serving to ensure they are fresh and flavorful. If you need to prepare them ahead of time, store the components separately and assemble them right before serving for the best taste and texture.