Shrimp Ceviche In Toasted Corn Cups Recipes

SHRIMP-CORN CEVICHE

Shrimp-Corn Ceviche image

Tender cuts of cooked shrimp are marinated in a bold, smoky mix of fire-roasted corn, hearts of palm, citrus and adobo. Typically made with raw fish, ceviche is considered an essential part of Peruvian cuisine.

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 pound cooked shrimp, cut into 1/2-inch pieces
1 cup frozen fire-roasted corn, thawed
1/2 cup finely chopped canned hearts of palm
1 small grapefruit, peeled and chopped
1/4 cup fresh lime juice (from 2 limes)
2 tablespoons fresh orange juice
1 teaspoon sugar
1 teaspoon adobo (from a can of chipotle chile peppers)
Kosher salt and freshly ground pepper
2 scallions, thinly sliced
Tortilla chips, for serving

Steps:

Combine the shrimp, corn, hearts of palm and grapefruit in a large bowl. Stir in the lime and orange juices, sugar, adobo and 2 teaspoons salt and toss. Season with pepper. Cover and refrigerate, at least 2 hours or overnight.
Sprinkle the ceviche with the scallions. Serve with tortilla chips.

BOOZY SHRIMP CEVICHE TOAST

Boozy Shrimp Ceviche Toast image

Provided by Food Network

Categories appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound U-16 raw, shelled and deveined shrimp, cut in half lengthwise
1 cup seeded and finely chopped tomatoes
1 cup seeded and finely chopped cucumbers
3/4 cup freshly squeezed lime juice
1/2 cup finely chopped red onions
2 tablespoons chopped fresh cilantro
1 serrano pepper, seeded and minced
Salt
1/2 cup vodka
4 slices quality Italian bread, toasted

Steps:

Mix the shrimp, tomatoes, cucumbers, lime juice, onions, cilantro and serranos in a large bowl. Let sit until the shrimp is opaque and "cooked" through, at least 30 minutes and up to 2 hours.
Stir in the vodka and let sit for another 10 minutes. Serve on the toast.

SHRIMP TOAST CUPS

Shrimp Toast Cups image

These appetizers always disappear quick as a flash. The pretty toast cups lend themselves to other favorite fillings, too! -Awynne Thurstenson, Siloam Springs, Arkansas

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 8 dozen.

Number Of Ingredients 9

Ingredients

24 slices white bread, crusts removed
1 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
3 tablespoons sour cream
3 tablespoons prepared horseradish
3 cans (6 ounces each) small shrimp, rinsed and drained
16 green onions, sliced
Fresh dill sprigs, optional

Steps:

Preheat oven to 325°. Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter; press into miniature muffin cups. Bake 14 minutes or until golden brown. Remove from pans to wire racks to cool. , In a large bowl, beat the cream cheese, mayonnaise, sour cream and horseradish until blended. Just before serving, stir in shrimp and onions; spoon into cups. Garnish with dill if desired. Refrigerate leftovers.

Nutrition Facts : Calories 64 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 141mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SHRIMP CEVICHE

Shrimp Ceviche image

Make and share this Shrimp Ceviche recipe from Food.com.

Provided by Phillip Caldwell

Categories Spanish

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 stalks celery, diced
3 bell peppers, diced (Red, Yellow, Green)
1 lb frozen shrimp (shelled, diced)
1 bunch cilantro (remove stems, wash and chop)
4 limes, juice of
1/2 cup zesty Italian salad dressing
salt
2 dashes cayenne pepper, to taste

Steps:

Mix thoroughly all ingredients.
Refrigeratefor an hour.
Serve with tortilla chips.

Nutrition Facts : Calories 241.7, Fat 9.9, SaturatedFat 1.7, Cholesterol 221, Sodium 771.2, Carbohydrate 15.5, Fiber 4.1, Sugar 6.3, Protein 25.4

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