Urgent Help Needed With Spicy Shrimp Ceviche Cups!!!

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Discussion Overview

This thread centers around participants sharing their experiences and challenges while preparing spicy shrimp ceviche cups using tortilla squares. Various techniques and suggestions are discussed to improve the process and outcome of making the cups.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expressed difficulty in getting the tortilla squares to hold their shape in the muffin tin and mentioned tearing when using the shaper.
  • Another participant suggested warming the tortillas with a damp towel to add moisture.
  • Several users mentioned trying different techniques, such as using dry beans to weigh down the tortillas while baking.
  • One participant noted that the brand of tortillas used might affect the outcome, sharing a positive experience with Azteca flour tortillas.
  • Another participant shared that using thinner tortillas made the process easier, while thicker ones posed challenges.
  • One participant considered substituting tortillas with wonton wrappers due to difficulties with the tortillas.
  • Another participant mentioned that cutting the corners of the tortillas deeper helped improve the results.
  • One participant shared their experience of successfully making the cups after adjusting the cut size and using a specific brand of tortillas.

Areas of Agreement / Disagreement

Views differ on the best type of tortilla to use, with some participants advocating for thinner tortillas while others had success with specific brands. No clear consensus emerges regarding the best method for achieving the desired shape and texture of the cups.

Contextual Notes

Participants are sharing personal experiences and techniques related to preparing a specific recipe for a show, highlighting the challenges and variations in results based on different methods and ingredients.

Who May Find This Useful

Consultants preparing for similar recipes or shows may find the shared experiences and suggestions relevant to their own practices.

straitfan
straitfan
Gold Member
Messages
1,455
Okay--I'm making these for a show tomorrow night and am just now getting around to practicing. I can't get the tortilla squares to hold thier shape when I press them into the muffin tin. And several of them are tearing when I use the shaper!!!!! I tried warming them and using extra oil-neither or which worked! Anxiously awaiting a cheffer to tell me the "secret!"
 
What if you warmed them with a damp towel over them? Would it add extra moisture to them?

BTW, the two things you have already tried would have been my suggestions, too! :)
 
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  • #3
I covered them with a damp paper towel when I came in here to plead for help. I'll go try warming them that way! Good idea. Stay tuned........
 
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  • #4
Didn't really help.......

Anyone else have an idea????????
 
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  • #5
Got them in the oven (even though they are pretty sorry looking!) I think I'll take the tart shaper to them again about halfway through the cooking time and see what happens.

C-ya in 8 minutes!
 
Could you possibly.....Do like when you bake a empty pie shell? What I mean is put like dry beans in the bottom of each to hold them down? Let me know what you think of that suggestion!! HTH
 
Last edited:
are they close to expiration date?
 
I was thinking about changing the tortillas to wonton wrappers or something of that nature just because I thought the tortillas would be a pain.... Sorry I don't have any other suggestions, I would have said the one about the dry beans also.
 
Wondering if it is the kind of tortillas you used? Mine turned out fine... I use Azteca flour tortillas.

Don't know what else to tell you - followed recipe - looked good. Maybe make sure your corner cuts are definitely a full inch in...

????
 
I agree with Janet - the brand of tortilla makes a difference. I always use Azteca when I'm doing anything other than tacos or burritos because they're so thin. If you use Azteca for tacos, though, they break apart from the weight of the filling.

Let us know how they turn out!
 
I second, make sure the cuts are deep enough. I really overlapped the corners as I gently worked them into the pan. I used the tart shaper in conjunction with pushing them in, too.

They are not easy to make, I will probably make them in advance for this recipe, and demo how to do one or two at the show.

Robin
 
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  • #12
Didn't really work out so well. I had really thin tortillas. Would the thicker ones work better do you suppose? The filling was really yummy, but the cups were pretty bad. Trying to decide on a plan b for tomorrow's show.
 
Jamie, I was thinking the same thing as I watched the demo on the spring DVD...a lot of work when you could sub the wonton wrappers I'd suppose.
 
I had problems with the tortillas as well. I found that the smaller the squares (smaller than the recipe calls for), and the longer the cuts the better it worked for me. I also agree with trying different brands of tortillas. I had a show on Saturday that I had been practicing these for, and ended up burning the tortillas Friday night. I was planning on bringing them already prepared just as something special. Oh well.... I took it as a sign to let it go and do something else.....
 
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I think I'll go back to the store after work tomorrow and get thicker tortillas and a pkg of wonton wrappers. After making them, and having way too much "cup" I think I'll also take Amy's advice and make the squares smaller. I'll run home and try to make the cups ahead of time and just take them to the show. Keep your fingers crossed.
 
Hi---

I just practiced making these last might. I agree--you definately have to use a tortilla that is not to thick. I had ones that were too thick and they were a nightmare to 'wrangle'. Luckily my DH came to the rescue and help fix them--but if I were doing these for a show I'd get thinner tortillas or just switch to wonton wrappers.

Oh this is my first post!!!
 
welcome partygirl43
Your first post and you are already helping others!!! That's the reason chefsuccess is sooo awesome!
 
Whew!!
You guys had me NERVOUS!

I was making these for my Open House tonight...Spring Product Preview/Mystery Host show...

I made Shrimp Wonton Cups at 3 of my shows this month...So I had the wonton cups down pat! Althought it took two shows to get it to look nice...

These tortilla cups were easy for me...and I was worried after reading this thread.
I think the problem could have been not cutting the slits long enough. At first I cut them 1 inch... but the sides weren't able to overlap good enough.
So I cut them more like 1 1/2 inch and they worked wonderfully! They are so cute...and I think much easier than using wontons!

I used Sierra Madre brand, and had them in the refrigerator before I started...so I was afraid being cold it wouldn't work.

Did I say how CUTE they are??! Very tedious, time consuming...not something I'd want to do during the demo...maybe I'd do only one... then let a couple guests come up and do one each...
Or have guests do a couple as they arrive...
 
I'm so glad this thread is here. My host for next Friday chose this recipe and I haven't practiced it yet.

Hope they are yummy!
 

Frequently Asked Questions

What ingredients do I need for 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 or small lettuce leaves for serving. You can also add salt and pepper to taste.

How do I prepare the shrimp for the ceviche?

To prepare the shrimp, start by peeling and deveining them. Then, chop the shrimp into small pieces and marinate them in lime juice for about 15-20 minutes until they turn opaque. This process effectively "cooks" the shrimp in the acidity of the lime juice.

Can I make the ceviche ahead of time?

Yes, you can prepare the ceviche ahead of time. However, it's best to mix the shrimp with the other ingredients just before serving to maintain the freshness and texture. You can prepare the shrimp and chop the vegetables in advance, then combine them when ready to serve.

What can I substitute for shrimp if I have allergies?

If you have a shrimp allergy, you can substitute the shrimp with diced cooked chicken, crab meat, or even firm tofu for a vegetarian option. Just ensure that any substitutes are marinated in lime juice to achieve a similar flavor profile.

How spicy is the Spicy Shrimp Ceviche Cups recipe?

The spiciness of the ceviche will depend on the amount of jalapeño you use and whether you include the seeds. For a milder version, you can reduce the amount of jalapeño or omit it entirely. Adjust the spice level to your personal preference!

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