Has Anyone Made Spicy Shrimp Ceviche Cups?

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Discussion Overview

The thread centers around personal experiences and tips related to making Spicy Shrimp Ceviche Cups, particularly focusing on the use of tortilla shells and alternative wrappers. Participants share their methods, challenges, and variations they have tried or considered.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, found the process time-consuming and noted that tortillas did not stay down in the muffin wells, suggesting that warm tortillas might help.
  • Another participant shared their experience of making the cups ahead of time, stating that they were tricky but tasty.
  • Several users mentioned that using thin tortillas or alternatives like wonton wrappers could improve the experience.
  • One participant noted that the cutting process was lengthy, preferring quicker methods like using Tostito Scoops instead.
  • Another participant mentioned that they had success with the recipe at multiple shows, using a microwave to soften dry tortillas.
  • One participant expressed interest in using different wrappers, such as pie crust or phyllo dough, but others cautioned against these due to moisture concerns.
  • Some participants discussed the idea of preparing the cups in advance to save time during shows.

Areas of Agreement / Disagreement

Views differ on the best method for making the cups, with some participants advocating for tortillas while others prefer alternatives like wonton wrappers. There is no clear consensus on the best approach, as experiences vary widely.

Contextual Notes

Participants shared their experiences in the context of preparing for cooking shows, highlighting the importance of presentation and efficiency in the cooking process.

Who May Find This Useful

Consultants looking for insights on preparing Spicy Shrimp Ceviche Cups or seeking alternatives to traditional tortilla shells may find the shared experiences beneficial.

J.Corley
J.Corley
Messages
273
I wanted to make a varation of this recipe at a show. Has anyone made it before? How do the tortillia shels work for you in the Mini MP? Any tips? I am doing a version with taco meat.
This recipe is in the S/S SB.
Thanks in Advance!
 
I made them, and they were time consuming. Also, the tortillas did not stay down in the muffin wells. Someone said to make sure the tortillas are warm when putting them in the pan. I haven't tried them again. They were quite tasty, but I probably won't make them again. I watched the DVD of spring products where they made these. It had some good tips. If you have that DVD, take the time to watch that part.
 
If you can find THIN tortillas, they'll work better. Someone at my last meeting mentioned going to a market in an area with a high concentration of Hispanics - you'll have a larger selection of tortillas.
 
I agree with JAE they are very time consuming, but I think they are very good! I am actually demoing this at my show this Sunday. I am going to make the cups up the night before at home.
 
You can also use the little wonton pastry sheets in place of the tortillas...they may not be such a pain to work with since they are soft.
 
make sure tortilla are freshif the tortillas are dry then they have a tendincy to rip when pushing in the cups. One remedy is to wrap in a damp papertowel and micowave for about 5-10 sec then only take one out at a time and rewrap the rest
 
  • Thread starter
  • #7
Thanks for the input. I am actually just filling them with taco meat, topping with shredded lettuce and a tomato I slice on the U.Mad. and cheese,and letting the guest use the EAD to put sour cream on theirs. So it sounds like the trick to making them work is having them moist and warm huh? Any tips on how it was cutting them? I think I might do the cups ahead too. At least I can still demo the U. Mad, cutlery, and I am doing the micro cake prior too so their is stoneware. Only thing left is cookware and my nod to next month's Host special will take care of that one!
 
When I made them for a show, I cooked all the tortilla cups ahead of time. Those little suckers are tricky.
 
instead of tortillas could you use pie crust, phylo dough or lumpia wrappers??? I was wanting to make them but I don't want to do the tortillas.
 
JaimeQ said:
instead of tortillas could you use pie crust, phylo dough or lumpia wrappers??? I was wanting to make them but I don't want to do the tortillas.
Click to expand...

I would do lumpia wrappers or wonton wrappers before trying pie crust or phyllo. There's a lot of moisture in that recipe, and phyllo will likely get soggy. Pie crust, I imagine, would be too heavy.

For one show, I made the cups with tortillas. As others have said, microwave the tortillas for about 5-10 seconds each, and they will be putty in your hands. I made and baked the tortilla cups at home and just demo-ed how to shape them at the show. They went over really well.
 
I haven't made this recipe but would those little Tostito Scoops work or are they too small?
 
unbelievable I never even thought about those. they might be a bit small, but you could use smaller shrimp or just chop them finer.
 
finley1991 said:
I haven't made this recipe but would those little Tostito Scoops work or are they too small?
Click to expand...

That is an awesome idea. I might try those for my show on Sunday!
 
I have made these at at least 4 shows. I prep the shells before the guests arrive, and haven't had too many problems. If the tortillas are a little dry, the microwave and damp towel do the trick, as well as a little oil. Sometimes they do tear, but I haven't had any complaints yet. People just scarf them down! If you chop away with the food chopper, the rest of the recipe doesn't take too long.
 
What are lumpia wrappers???
Good idea about the Tostito Scoops!

Has anyone tried the Ceviche style shrimp ****tail in the Cooking for 2 or more? That is LESS work, and taste divine!

I put it in the martini glasses I got for Po-tinis, and serve them at a Naughtie Nightie show.

Very good for a laugh, and something different for repeat hosts.
 
I think the cutting took a ridiculously long time, but I'm into fast and tasty. I don't really get into things looking cool unless it doesn't take long. I would use the Scoops Tostitos and be done with it, next time. (I was in a hurry when I was making these, so it was quite annoying.)
 
JAE said:
I think the cutting took a ridiculously long time, but I'm into fast and tasty. I don't really get into things looking cool unless it doesn't take long. I would use the Scoops Tostitos and be done with it, next time. (I was in a hurry when I was making these, so it was quite annoying.)
Click to expand...
You can stack the tortillas when you cut them, making it quite a bit quicker... you definitely have to prep the cups the night or day before.
 
Someone made the tortilla cups for a recipe tonight at the big extended cluster meeting tonight, and they turned out great. It was a busy night and I didn't get around to asking how they did it. I can still find out later.
 
I made these, and they were very yummy, but it did take a long time to make the cups. :eek: I like the idea of using the Tostitos Scoops for the recipe you're planning to do (which sounds like a variation of a 7 layer dip?). Yum - might have to try that myself! ;)
 
I made a batch of them first at home--took them ready made to the shows. At my 2nd show, I took half flour tortilla cups and half wonton cups. The guests said they tasted good in both. And, boy it's soooo much easier to make them in using the wonton wrappers, I don't think I'll go back to tortillas!
 

Frequently Asked Questions

What ingredients are needed to make Spicy Shrimp Ceviche Cups?

To make Spicy Shrimp Ceviche Cups, you will need fresh shrimp, lime juice, diced tomatoes, red onion, jalapeño, cilantro, avocado, and tortilla cups. Seasoning with salt and pepper is also recommended for added flavor.

How long does it take to prepare Spicy Shrimp Ceviche Cups?

The preparation time for Spicy Shrimp Ceviche Cups is approximately 20-30 minutes. However, it's best to let the ceviche marinate for at least 30 minutes to allow the flavors to meld together.

Can I use frozen shrimp for Spicy Shrimp Ceviche Cups?

Yes, you can use frozen shrimp for Spicy Shrimp Ceviche Cups. Just make sure to thaw them completely and cook them according to package instructions before adding them to the ceviche mixture.

Are Spicy Shrimp Ceviche Cups suitable for meal prep?

Spicy Shrimp Ceviche Cups can be suitable for meal prep, but it's best to assemble them just before serving to keep the tortilla cups crispy. You can prepare the ceviche mixture in advance and store it in the refrigerator.

What can I serve with Spicy Shrimp Ceviche Cups?

Spicy Shrimp Ceviche Cups can be served as an appetizer or a light meal. They pair well with sides like tortilla chips, guacamole, or a fresh salad. A refreshing drink like a margarita or a light beer also complements the dish nicely.

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