This shrimp ceviche is not a ceviche per se as the shrimps are not raw but they are a fabulous starter and a hit at every party! The refreshing tanginess of the sauce will make you keep eating one after another, it’s super quick and easy so anyone can make it!
You can make the tortilla cups and have it at a party as canapés or as a starter served in bigger portions alongside some tortilla cups or other crispy toast or even on top of some lettuce leaves and make a salad out of it. If you really want to go over the top make some patacones in cup form, and layer a lettuce leaf and the ceviche. It does not get better than that!
Enjoy!
Shrimp Ceviche
Ingredients
- 350 gr small peeled shrimp precooked
- 4 tbs mayonnaise
- 1/2 tbs French mustard
- 4 tbs fresh orange juice
- 1-2 lime juice
- 2 shallots medium sized finely chopped
- 3/4 cup fresh coriander finely chopped
- 1 chili finely chopped (optional)
- Salt
- Pepper
Optional: Tortilla cups
- Corn tortillas
- Oil
Instructions
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In a bowl mix the shrimp and lemon stir a a couple of times. Let the shrimps rest in the fridge for 5 minutes
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Meanwhile, In a big enough bowl to contain the shrimp, mix the mayonnaise and mustard until even and smooth.
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Add orange juice, shallots, chii and coriander.
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Spoon the shrimps into the mayonnaise mixture and add the remaining lemon juice to taste along with salt and pepper if necessary.
Optional: Tortilla cups
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Use a glass to make small circles in corn tortillas that are big enough to cover the bottom of muffin trays and have about 0.5 cm of an edge at least.
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Brush some oil on the tortillas and bake for 5-7 minutes or until golden at 180 - 200 °C
Recipe Notes
This shrimp ceviche is best made fresh and up to 1 hour before hand. You can make the mayonnaise mixture beforehand and add the shrimp and lemon just before serving.