Shrimp Ceviche Cups

Two recipes in a row that aren't baked goods!!!  Aren't you proud of me??  ;-)

I can only take partial credit for this wonderful recipe.  I found it in a Pampered Chef book and made some changes to it to make it a little easier but just as tasty.  I will post a link to the original at the bottom of this entry.

This recipe makes a delightful summertime appetizer when entertaining guests.  I have made this at least 4 times this summer and it comes out perfect each time and is a huge hit with guests. This can be made a day ahead of time but don't assemble until you're ready to serve.

"Ceviche" typically means raw seafood that is "cooked" by marinating in citrus juice from a lemon or lime.  This recipe uses shrimp which have already been cooked just to be on the safe side when serving guests.  I get my cucumbers and red onions off the salad bar at the grocery store to save time.

Ingredients
24 mini tortilla chip bowls (the "scoops" type of tortilla chips that look like little bowls)
1/2 cup sour cream

2 Tbsp finely chopped fresh cilantro
Zest of 1 lime 
1 garlic clove, pressed
1/4 tsp salt, divided
8 oz cooked large shrimp, peeled and deveined, tails removed
1/2 medium red bell pepper, finely chopped
3 tablespoons jalapenos, finely chopped
1/3 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 Tbsp lime juice

For filling, combine sour cream, cilantro, lime zest, garlic, and half of the salt in small bowl; mix well and set aside.

For ceviche, coarsely chop shrimp and pat dry with paper towels. In medium bowl, combine shrimp, peppers, cucumber, onion, lime juice, and remaining salt; mix well.

Store the ceviche and filling in separate plastic containers with lids in the refrigerator until you are ready to assemble.  

To assemble the cups: spoon sour cream filling into resealable plastic bag; trim corner. Pipe filling into the tortilla cups; spoon ceviche over filling, draining any excess liquid from the ceviche mixture against the side of the container. Makes 24 servings

Shrimp Ceviche Cup - Pampered Chef Recipe