Spicy Shrimp Ceviche Cups

Name: Spicy Shrimp Ceviche Cups
Yield: 24 servings
Ingredients: 6 (10-inch/25 cm) flour tortillas; 2 tsp (10 mL) vegetable oil; 2 tbsp (30 mL) finely chopped fresh cilantro; 1 lime; 1/2 cup (125 mL) sour cream; 1 garlic clove, pressed; 1/4 tsp (1 mL) salt, divided; 8 oz (250 g) cooked large shrimp, peeled and deveined, tails removed; 1/2 medium red bell pepper; 1 serrano pepper, seeded; 1/3 cup (75 mL) finely chopped seedless cucumber; 1/4 cup (50 mL) finely chopped red onion; Additional cilantro sprigs for garnish (optional); Cucumber Fan (optional)

A flavorful sour cream filling and ceviche (se-VEE-cheh), a Latin American seafood dish, are spooned into flour tortilla cups.

Ingredients

6 (10-inch/25 cm) flour tortillas
2 tsp (10 mL) vegetable oil

2 tbsp (30 mL) finely chopped fresh cilantro
1 lime
1/2 cup (125 mL) sour cream
1 garlic clove, pressed
1/4 tsp (1 mL) salt, divided
8 oz (250 g) cooked large shrimp, peeled and deveined, tails removed
1/2 medium red bell pepper
1 serrano pepper, seeded
1/3 cup (75 mL) finely chopped seedless cucumber
1/4 cup (50 mL) finely chopped red onion
Additional cilantro sprigs for garnish (optional)
Cucumber Fan (optional)

Directions

Preheat oven to 350°F. For tortilla cups, using Pizza Cutter, trim tortillas to form six 6-inch squares. Cut each square into quarters for a total of twenty-four 3-inch squares. Make a 1-inch cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil using Chef's Silicone Basting Brush. Press squares into bottom of a Mini-Muffin Pan using Mini-Tart Shaper. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.
For sour cream filling, finely chop cilantro using Pizza Cutter. Zest lime using Microplane® Adjustable Fine Grater. In (1-cup) Prep Bowl, combine cilantro, lime zest, sour cream, garlic pressed with Garlic Press and 1/8 teaspoon of the salt; mix well and set aside.
For ceviche, coarsely chop shrimp and finely chop bell pepper, serrano pepper and cucumber using Utility Knife; pat shrimp dry with paper towels. Finely chop onion using Food Chopper. Juice lime to measure 2 tablespoons juice. Combine shrimp, peppers, cucumber, onion, lime juice and remaining 1/8 teaspoon salt in Classic Batter Bowl; mix well using Small Mix 'N Scraper®.
Spoon sour cream filling into resealable plastic bag; trim corner using Utility Knife to allow filling to flow through. Pipe filling into cups; top with ceviche using Easy Adjustable Measuring Spoon. Garnish with additional cilantro sprigs, if desired.

Yield:

24 servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 50, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 5 mg, Carbohydrate 4 g, Protein 2 g, Sodium 80 mg, Fiber 0 g

Cook's Tips:

These tortilla cups can be filled with other fillings such as chicken, tuna or egg salad; cooked taco meat topped with shredded cheese; hummus topped with finely diced red bell pepper or ripe olives; or guacamole topped with salsa and/or sour cream.

Preparing a Cucumber Fan: Slice a 1/2-inch piece horizontally off of one side of the cucumber. Trim ends of the cucumber piece at an extreme angle. Make diagonal cuts at 1/8-inch intervals, being careful not to cut all the way through other end. Carefully fold every other slice back toward the end to form a fan shape.