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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.
finley1991 said:I haven't made this recipe but would those little Tostito Scoops work or are they too small?
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.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.)
To make Spicy Shrimp Ceviche Cups, you will need:
Yes, you can make the shrimp ceviche mixture ahead of time and store it in the fridge. However, it is best to fry the wonton cups and assemble the ceviche cups just before serving for optimal freshness and texture.
If you prefer not to use shrimp, you can substitute it with diced cooked chicken or fish. You can also omit the protein altogether and make a vegetarian version using diced tofu or extra vegetables.
Heat about 1/2 inch of olive oil in a pan over medium-high heat. Place the wonton wrappers in the hot oil and fry for about 30 seconds on each side, or until golden brown and crispy. Use tongs to remove the wrappers from the oil and place them on a paper towel-lined plate to drain excess oil.
Yes, you can use store-bought wonton cups if you prefer. However, the homemade fried wonton cups add an extra crispy and flavorful touch to the Spicy Shrimp Ceviche Cups.