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Happy New Year Shrimp Ceviche in Phyllo Cups Appetizer
Here is a perfect quick and easy appetizer recipe for your New Year’s Eve party. This is a fake out ceviche that uses pre-cooked shrimp, so it will be perfect for all your guests. The first time I was introduced to ceviche was through a friend from Columbia. Ceviche is any seafood or fish cooked by marinating in acidic citrus juice, usually lime. I instantly loved all forms of ceviche I tried. I have made it many times at home, and for parties, but when people found out it was only cooked with acidic citrus juice, they usually shied away from it. That’s when I came up with this easy fake out ceviche. This recipe uses pre-cooked frozen and defrosted shrimp. Then you just add a little lime juice, and all the other regular ingredients of ceviche. This is perfect for people who aren’t very adventurous eaters and who don’t like sushi. When you pass the plate, just be sure to say this is a cooked ceviche so all your guests will try it. If you’re reading this saying what the heck? I love ceviche! Then just use raw de-viened and peeled shrimp with more lime juice, about 1/2 cup, or the juice from 3 limes. Marinate overnight or until shrimp is white throughout.
Shrimp Ceviche in Phyllo Cups Recipe
Ingredients
1 lb. frozen and defrosted cooked shrimp
1/2 cucumber, diced
1/2 small onion, diced
1 tomato, seeded and diced
2 tablespoons diced fresh cilantro
the juice of 1 lime
1/4 teaspoon cumin
salt and pepper to taste
2 packages frozen and defrosted phyllo cups
Method
1. Combine defrosted and cooked shrimp in a large bowl with chopped onion, cucumber, tomato, cilantro, lime juice, cumin and salt and pepper. Let ceviche marinate at least 15 minutes.
2. Fill phyllo cups with shrimp ceviche and serve immediately.
Note: You can make ceviche ahead of time, but wait till the last minute to fill cups, because they might get soggy.
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3 Comments
Peggy commented on Dec 31 10 at 3:54 pmDefinitely a great appetizer idea!!
Jun commented on Jan 01 11 at 12:40 amAbsolutely cute and appetizing!
www.thehandicappedkitchen.wordpress.com commented on Jan 01 11 at 12:18 pmCeviche caught my eye on Tastespotting.com. I live in Peru where ceviche is also really large and popular. At first I was not keen to take a jab at ceviche, mostly because I had seen some of the Peruvians I know put lemon juice on fish heads and call that ceviche, but after going to a restaurant and having the real deal, I love it as well.
I like sushi and though that doesn’t mean it has raw fish in it I can be pretty courageous with it, so ceviche doesn’t bother me. In Peru here the lemons that are largely used nationwide have a very very very high acidic content, and they are very little too. But, these are the lemons they use to make the ceviche, which “cooks” the fish very well.
I LOVE CEVICHE! Don’t tell your friends it’s made with raw fish ;) Get them to be courageous even though they don’t know it. We need to be more open in our lives. :D
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