Spicy Shrimp Ceviche Cups

INGREDIENTS

Tortilla Cups

6  (11-inch) flour tortillas

2 teaspoons vegetable oil

Sour Cream Filling and Ceviche

2 tablespoons finely chopped fresh cilantro

1  lime

1/2 cup sour cream

1  garlic clove, pressed

1/4 teaspoon salt, divided

8 ounces cooked large shrimp, peeled and deveined, tails removed

1/2  medium red bell pepper

1  serrano pepper, seeded

1/3 cup finely chopped seedless cucumber

1/4 cup finely chopped red onion

  Additional cilantro sprigs for garnish (optional)

  Cucumber Fan (optional)

DIRECTIONS

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 usingMini-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 usingMicroplane® 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 inClassic 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.

Yield:

  ,
24 servings of  

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

U.S. Diabetic exchanges per serving: No information is currently available.

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.