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Make sure the tortillas are at room temp. That will help them be a little softer.amy07 said:Thanks Ann! I'm new to PC, so my husband is enjoying all the new experiments I have going on. I did attempt to make these last night, and I had a lot of problems getting the tortillas into the pan. I'm thinking I need to let them sit for awhile with the oil to help soften them more? I guess I'll have to keep playing around with it.
janetupnorth said:I'm thinking of trying the "technique" tomorrow but filling them with taco meat and taco cheese and topping them with the PC guacamole or sour cream alternately. It has the tip in the Season's Best. Anyone try this yet?
To make Spicy Shrimp Ceviche Cups, you will need shrimp, avocado, tomato, red onion, jalapeno, lime juice, cilantro, and tortilla cups. You can also add in your preferred seasonings and spices such as chili powder, cumin, or hot sauce.
The shrimp should be cooked and cooled before mixing it with the other ingredients. You can either boil the shrimp or grill them until they are pink and opaque. Then, chop the shrimp into small pieces before mixing it with the other ingredients to make the ceviche filling.
Yes, you can make the ceviche cups a few hours in advance. However, it is best to assemble them right before serving to prevent the tortilla cups from getting soggy. You can also prepare the ceviche filling ahead of time and keep it in the fridge until ready to assemble.
Yes, you can use different types of seafood such as fish or scallops instead of shrimp. Just make sure to cook them thoroughly before mixing with the other ingredients. You can also make vegetarian ceviche cups by omitting the seafood and adding in more vegetables and beans.
If you have any leftover ceviche cups, store them in an airtight container in the fridge. They will keep for 1-2 days, but the tortilla cups may become soggy. It is best to eat them fresh for the best texture and flavor.