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Spicy Shrimp Ceviche Cups

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


    Tortilla Cups
  • 6   (10-inch/25 cm) flour tortillas
  • 2 tsp (10 mL) vegetable oil
    Sour Cream Filling and Ceviche
  • 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)


  1. 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 Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.

  2. 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.

  3. 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®.

  4. 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.


  • 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.

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