Deciding on a Recipe for My Cooking Show: Spicy Shrimp Ceviche Cups Dilemma

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Discussion Overview

This thread revolves around participants discussing their experiences with a recipe for spicy shrimp ceviche cups, particularly in the context of preparing for cooking shows. Participants share their thoughts on the recipe's taste, modifications, and presentation techniques.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expressed dissatisfaction with the taste of the ceviche cups during a test run and considered changing the recipe.
  • Another participant shared a positive experience, noting that everyone loved the ceviche cups and had requested the recipe.
  • Several users mentioned modifying the recipe, with one participant suggesting using less lime juice and another preferring chicken over shrimp.
  • One participant noted that their family had issues with the amount of onion and cucumber, while another mentioned adjusting the red pepper and onion levels.
  • Several participants discussed challenges with getting the tortilla cups to hold their shape, with suggestions including cutting longer slits and pre-baking the cups.
  • One participant shared their strategy of preparing most cups in advance and demonstrating the process during the show.
  • Another participant mentioned using egg roll wrappers as an alternative to tortillas, which they found easier to handle.
  • One participant noted that forgetting an ingredient, like serrano pepper, did not negatively impact the overall reception of the dish.

Areas of Agreement / Disagreement

Views differ on the recipe's taste and preparation methods, with no clear consensus on the best approach to take.

Contextual Notes

Participants shared personal experiences and modifications to the recipe, reflecting a variety of preferences and cooking styles.

Who May Find This Useful

Consultants looking for insights on recipe modifications and presentation techniques for cooking shows may find this discussion relevant.

J
julesh
Messages
87
The host at my cooking show tomorrow asked me to do the spicy shrimp ceviche cups. I did my test run today and wasn't very impressed with the taste.:confused: I'm wondering if I should change to a different recipe. OR, if I should tweek the recipe a bit. My family are great guinea pigs because they'll try anything and give an honest opinion. I didn't get better than an "OK" from them.
Has anyone else tried this recipe?
Should I go with something else, which means starting from scratch before my 2nd cooking show?! (sigh)
 
I've made these and everyone loved them. I even had to email the recipes to the guests because they thought they were great. Hmmm I wonder what went wrong. Or maybe your family isn't fond of ceviche or shrimp. The tough part of the recipe I thought was getting the tortilla to stay in the cup LOL.
 
What didn't they like about them? I made them with chicken and thought they were outstanding. If I make them again, I'll use less lime juice, but that's about it.
 
I liked them better with chicken also :)
 
  • Thread starter
  • #5
It makes me feel MUCH better that some of you have had success with them at shows!!Well, I decided to stick with them. My family loves shrimp and spicy food. Dh thought there was too much onion and cucumber, but he doesn't like cucumber so I ignored that part.:p Personally, I thought there was a bit too much red pepper and onion. So I may just adjust those things when I make it tonight.OH, about getting the tortillas to stay in the cups. I had the same problem. Today I'm going to try heating the tortillas in the microwave to make them softer. I think that should take care of the problem.
 
to get the tortillas to stay, I found that I had to cut much longer slits than what the recipe says.

when I do this as a show recipe, I bake all the tortilla cups in advance and just pass around the Season's Best open to the page with the pictures on how to make the cups. MUCH easier!!!
 
  • Thread starter
  • #7
I thought about making the cups ahead of time; but, what I've decided to do is have most of them prepared and in the muffin tins before the show, and then just demo a couple of the cups so that I show the tools used.
 
Just to demo the pizza cutter, silicone brush, and tart shaper???

They will find those items in the catalog on their own--seriously! Make it easy on yourself! This is one of those recipes that can go wrong fast.
 
  • Thread starter
  • #9
Thanks, Debbie! Hadn't thought of it that way.
 
I had these @ a cluster meeting. My Director made the cups ahead of time - just kept them in the MMP to display and talked us through making the cups you can also cut one of the shells in front of them so they can understand how you made them. The filling was a nice quick demo and I thought they tasted AMAZING!
 
Both shows that I've made them for, I made a full tray of cups ahead of time, and then just saved 1 tortilla to demo. at the show (didn't even bake the 4 cups it made). I thought that the technique needed to be shown, as they ARE tricky--my first batch was a disaster!


I've also been increasing the amount of sour cream to make more filling.......
 
I subbed egg roll wrappers for the tortillas. Way easy to handle that way. The guests loved them. But the host bought parsley instead of cilantro...
 
Paige Dixon said:
I subbed egg roll wrappers for the tortillas. Way easy to handle that way. The guests loved them. But the host bought parsley instead of cilantro...
Click to expand...

I have started purchasing ingredients for this VERY reason!

That would make them taste VERY different! The cilantro really gives it that tropical flavor!
 
  • Thread starter
  • #14
They were a hit! I forgot the serrano pepper, but no one knew the difference. ;)

straitfan said:
I've also been increasing the amount of sour cream to make more filling.......
Click to expand...

I'm going to do the same thing. The amt. the recipe makes isn't quite enough.
 

Frequently Asked Questions

What ingredients do I need for Spicy Shrimp Ceviche Cups?

For Spicy Shrimp Ceviche Cups, you will need fresh shrimp, lime juice, diced tomatoes, diced red onion, chopped cilantro, diced jalapeños, avocado, salt, and pepper. Additionally, you can use tortilla chips or cucumber slices as the base for serving.

How can I make the Spicy Shrimp Ceviche Cups appealing for my cooking show?

To make the Spicy Shrimp Ceviche Cups appealing, focus on vibrant presentation. Use colorful ingredients like ripe tomatoes and green cilantro. Serve the ceviche in clear cups to showcase the layers, and garnish with avocado slices and a sprinkle of cilantro for an eye-catching finish.

Can I prepare the Spicy Shrimp Ceviche Cups in advance?

Yes, you can prepare the ceviche in advance, but it's best to do so no more than a few hours before your cooking show. The shrimp should marinate in lime juice for about 30 minutes to an hour to ensure it's properly "cooked" by the acidity. Assemble the cups just before serving to keep the ingredients fresh and prevent sogginess.

What tools or Pampered Chef products can I use for this recipe?

For Spicy Shrimp Ceviche Cups, consider using the Pampered Chef Microplane for zesting lime, the Food Chopper for dicing vegetables, and the Mix 'N Chop for mixing the ceviche ingredients. Additionally, the Small Serving Bowls are perfect for presenting individual servings.

How can I accommodate guests with dietary restrictions when making Spicy Shrimp Ceviche Cups?

To accommodate guests with dietary restrictions, consider offering a vegetarian version of the ceviche using diced mango or cucumber instead of shrimp. Ensure that all ingredients are gluten-free and check for any allergies, particularly to seafood or spicy ingredients like jalapeños. Provide alternative toppings for those who may prefer milder flavors.

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