Shrimp Ceviche Cups Recipe

Shrimp: Small pieces of shrimp, peeled and deveined, are the main protein in this dish. They are 'cooked' in lime juice, giving them a tender texture and fresh flavor.

Lime juice: The acidity in lime juice 'cooks' the shrimp and adds a zesty, refreshing taste to the ceviche.

Tomatoes: Diced tomatoes provide a juicy and slightly sweet contrast to the tangy lime juice and savory shrimp.

Red onion: Chopped red onion adds a sharp, pungent flavor that balances the sweetness of the tomatoes and the richness of the shrimp.

Cilantro: Fresh cilantro brings a bright, herbaceous note to the ceviche, enhancing the overall flavor profile.

Salt: A teaspoon of salt is used to season the ceviche, enhancing the natural flavors of the ingredients.

Pepper: A teaspoon of pepper adds a subtle heat and depth to the dish.

Mini crispy cups: These are used to serve the ceviche in a convenient and visually appealing way. They can be store-bought or homemade.

When preparing shrimp for ceviche, ensure they are cut into small, uniform pieces to allow for even 'cooking' in the lime juice. This not only ensures safety but also enhances the texture and flavor absorption.

• shrimp - Substitute with cooked crab meat: Crab meat has a similar texture and flavor profile, making it a great alternative for those who prefer a different seafood option.

• shrimp - Substitute with firm tofu: For a vegetarian option, firm tofu can mimic the texture of shrimp and absorb the flavors of the marinade well.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, making it a suitable replacement for lime juice.

• diced tomatoes - Substitute with diced red bell peppers: Red bell peppers add a sweet and crunchy texture, offering a different but complementary flavor to the dish.

• chopped red onion - Substitute with chopped green onions: Green onions provide a milder onion flavor and a bit of color contrast.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro for those who dislike its taste.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor, enhancing the overall taste of the ceviche.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, providing a different but exciting flavor profile.

• mini crispy cups - Substitute with endive leaves: Endive leaves offer a crisp, slightly bitter base that can hold the ceviche mixture well and add a fresh crunch.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the mini crispy cups on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent the shrimp from drying out.
  4. Heat for about 5-7 minutes, or until the shrimp is warmed through. Be careful not to overheat, as this can make the shrimp rubbery.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the shrimp ceviche in the skillet, but not the crispy cups.
  4. Stir gently and heat for 3-5 minutes until the shrimp is warmed through.
  5. Spoon the warmed shrimp ceviche back into the crispy cups.

• Microwave Method:

  1. Place the shrimp ceviche (without the crispy cups) in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through.
  4. Once warmed, spoon the shrimp ceviche back into the crispy cups.

• Room Temperature Method:

  1. Remove the shrimp ceviche from the refrigerator and let it sit at room temperature for about 15-20 minutes.
  2. This method is ideal if you prefer not to heat the shrimp and want to maintain the ceviche's fresh flavor.
  3. Spoon the shrimp ceviche back into the crispy cups and serve.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Knife: Essential for chopping the tomatoes, red onion, and cilantro.

• Cutting board: Provides a safe surface for chopping the vegetables and herbs.

• Citrus juicer: Helps to extract the lime juice efficiently.

• Measuring cups: Used to measure out the lime juice, tomatoes, and cilantro accurately.

• Measuring spoons: Used to measure the salt and pepper precisely.

• Spoon: Used for stirring the ceviche mixture and for spooning it into the mini crispy cups.

• Mini crispy cups: Store-bought or homemade cups that hold the ceviche mixture for serving.

Use pre-cooked shrimp: Save time by using pre-cooked shrimp instead of raw. This eliminates the need for marinating and ensures the shrimp is safe to eat.

Pre-chop ingredients: Prepare ingredients like tomatoes, red onion, and cilantro in advance. Store them in airtight containers to keep them fresh.

Buy pre-made cups: Opt for store-bought mini crispy cups to avoid the hassle of making them from scratch.

Use a food processor: Quickly chop cilantro and red onion using a food processor to save time and effort.