Delicious Spicy Shrimp Ceviche Cups: Tips for Perfect Tortilla Cups

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Discussion Overview

This thread centers around participants sharing their experiences and tips regarding the preparation of tortilla cups for spicy shrimp ceviche. Several users discuss challenges they faced while making the cups and offer various suggestions to improve the process.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses love for the ceviche cups but struggles with forming the tortilla cups in a mini muffin pan, noting they tear easily.
  • Another participant suggests cutting deeper slits in the tortillas to help them overlap better.
  • One user shares their frustration with the cups but plans to try the suggested method before a show, mentioning their dog was involved in the process.
  • Another participant mentions that ceviche cups are suitable for themed shows like "Taste of Spain."
  • One user recounts their own difficulties and ultimately opted for precooked phyllo dough molds, which they found easier to use and still delicious.
  • Another participant notes that watching a demo video helped them realize they were not folding the tortillas correctly, which improved their results.
  • One user expresses a preference for using wonton cups instead of tortillas for their ease of use in the mini muffin pan.
  • Another participant recalls a previous discussion where someone suggested microwaving tortillas to prevent them from splitting.
  • One user inquires about the recipe for the ceviche cups.
  • Another participant mentions that the recipe can be found in the Cooking Community with a related show from the previous spring.

Areas of Agreement / Disagreement

Views differ on the best method for creating tortilla cups, with some participants sharing successful techniques while others express ongoing challenges. No clear consensus emerges on a single solution.

Contextual Notes

Participants share personal experiences and tips based on their attempts to create tortilla cups for ceviche, reflecting a range of methods and outcomes.

Who May Find This Useful

Consultants looking for insights on preparing tortilla cups for ceviche or those interested in alternative methods for similar recipes may find this discussion helpful.

Chef Stacy Edwards
Chef Stacy Edwards
Messages
254
I have made these 2 times LOVE LOVE them, But I need some help or any suggestions if anyone has made these, I can't seem to get the tortilla cups to work out in the mini muffing pan, they tear and won't stay formed before they go into the oven. I used a bag of Tortilla scoops tonight at home and that was still just as good, but would like to know if there is a trick to the cups. TIA
 
You have to cut the slits deeper and then help the torilla overlap some.
 
  • Thread starter
  • #3
Ok I was getting so upset with these. I will do that next time, diffently want to do these cups before a show. My lab (dog) was getting his treat tonight while making them.... Thank you Deb for your reply.
 
The ceviche cups are great for a Madrid in May/March show or a Taste of Spain type show.
 
I also had problems with the tortillas and I tried them every which way. I finally went and bought some of the precooked phylo dough molds next to the cool whip. All you do is warm them in the oven. They really tasted great. I know you aren't using the muffin pan, but it is not as hard. I told the guest at my open house (the ones that actually noticed they were store bought) that I ran out of time because I had all this other food. You can actually place them in the muffin pan to warm up too or just the bar pan works.

The tortillas do taste great. Also, I use the leftover mixture as a salad topping. Yummy
 
I had problems initially too....but then I took a closer look at the demo video and realized I wasn't folding in two of the opposite sides. That made a big difference....as does going a little heavy on the oil. :)
 
I also had some trouble. I think I would rather use the wonton cups instead for a show since you are still using the mini muffin pan and the wonton cups are amazing.
 
I asked about these on a thread about a month ago. Someone said they microwaved the tortillas first. I'm sure that will help because when I microwave tortillas for tacos they don't seem to split apart as easily, but only do a few at a time because they cool off quite quickly.
 
Does anyone have this recipe typed out? Thanks!
 
It's on CC, with the Taste of the Tropics show from last spring.
 

Frequently Asked Questions

What ingredients do I need to make Delicious Spicy Shrimp Ceviche Cups?

To make Delicious Spicy Shrimp Ceviche Cups, you will need fresh shrimp, lime juice, diced tomatoes, red onion, cilantro, jalapeño, avocado, salt, and tortilla cups. You can also add additional spices or ingredients based on your taste preferences.

How do I prepare the shrimp for the ceviche?

To prepare the shrimp for ceviche, start by cleaning and deveining the shrimp. Then, chop the shrimp into small pieces and marinate them in lime juice for about 15-20 minutes. The acidity of the lime juice will "cook" the shrimp, turning them opaque and firm.

What is the best way to make tortilla cups for serving?

The best way to make tortilla cups is to use small flour or corn tortillas. Preheat your oven to 375°F (190°C), then lightly brush the tortillas with oil and press them into a muffin tin. Bake for about 10-12 minutes or until they are golden and crispy. Let them cool before filling with ceviche.

Can I make the ceviche ahead of time?

Yes, you can prepare the ceviche ahead of time, but it's best to assemble the cups just before serving to prevent the tortilla cups from getting soggy. You can store the ceviche in the refrigerator for a few hours before serving, but avoid mixing it with the tortilla cups until you're ready to enjoy them.

What are some tips for adding extra flavor to my ceviche?

To enhance the flavor of your ceviche, consider adding ingredients like diced mango or pineapple for sweetness, or a splash of hot sauce for extra heat. Fresh herbs like mint or basil can also add a unique twist. Adjust the seasoning with salt and pepper to taste for the perfect balance.

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