Shrimp Ceviche Shots

I have such a fun recipe for you today! Shrimp Ceviche Shots! These little appetizers are perfect for your next event! This ceviche recipe is a little bit of a twist on the classic shrimp, tomato, and avocado version. I removed the avocado, an added cucumber and melon for a bite of freshness! The melon pairs perfectly with the freshness of Pure Flavor® Mini Cucumbers. These cucumbers are perfect for salads, sandwiches, and miniature hors d’oeuvres like these.

This post is sponsored by Pure Flavor®. Learn more about Pure Flavor and their commitment to supporting healthier lifestyles by visiting their website.

This recipe takes just about 15 minutes to prep, and is best with about 30 minutes of chilling time in the refrigerator. So budget 45 minutes to 1 hour before your party to prepare these little guys.

What ingredients are needed to make Shrimp Ceviche Shots?

CEVICHE INGREDIENTS

• 1 lb.Pure Flavor^® Gourmet Mini Cucumbers, diced
• 1 lb Medium Sized Cooked Shrimp*, tails removed and chopped into bite sized pieces
• 1 Melon, cut into spheres with a melon baller
• 2 Roma Tomatoes, diced
• ¼ Cup Red Onion, minced
• 1 – 2 Serrano Peppers, minced
• 3 Tbsp Lemon Juice
• 1 Tbsp Orange Zest
• 1 Tbsp Cilantro
• 2 Tsp Garlic Salt, divided
• 2 Tsp Chili Powder, divided
• Fresh Cracked Black Pepper, to taste
• Garnishes: Chili Lime Tortilla Chips, 6 Cooked Shrimp with Tails, Lime Wedges
• Additional Supplies: 6 3 oz Shot Glasses, Melon Baller

Chop up all of the ingredients toss, and place them in the refrigerator for 30 minutes. Letting the ceviche chill for a while in the refrigerator helps all of the flavors blend together a bit.

While your ceviche is resting in the fridge, prepare the Chile Lime Tortilla Chips. Yes, you can purchase chili lime flavored tortilla chips in the grocery store. But why, when they’re so fun and easy to make?

Homemade baked tortilla chips are super simple!

1. Preheat the oven to 425°.
2. Combine 2 tbsp of vegetable oil, the juice of 1 lime, and 2 tsp of chili powder in a small bowl.
3. To create the proper shape and size, cut corn tortillas in half, half again, and possibly half again to get to the chip size that you prefer.
4. Place the tortilla triangles on a baking sheet sprayed with cooking spray, brush them with the oil and lime mixture, and bake for 5 – 10 minutes flipping once half way through.
5. Once the chips come out of the oven, immediately sprinkle them with a little flaky sea salt and additional chili powder.
6. That’s it! Easy as that.

If you’re just making this for your family at home, make a larger tray of chips, grab the ceviche from the fridge and you’re ready to go!

But if you’re having a party, scoop the ceviche into each shot glass and add a few garnishes.

These little shots look great with a whole shrimp hanging out of the side. (It’s also a helpful indicator for what is actually in them, for those guests that may have a shellfish allergy.)

1. Hang a shrimp tail on off of the side
2. Add a homemade tortilla chip in the top
3. Then finish it off by adding a small lime wedge behind the shrimp

This long serving board is perfect for “passed” hors d’oeuvres.

Wait, can’t I make ceviche with raw shrimp?

Absolutely! That’s actually the traditional way to make ceviche! This is just the “easy” version.

Traditional ceviche recipes call for white fish that is “cooked” in lime or lemon juice. You can do this with shrimp as well.

How to prepare ceviche with raw shrimp:

1. Place the raw, cleaned, and deveined shrimp in a large glass bowl.
2. Cover the shrimp with lime juice (So you’ll need significantly more, I’d say 2 – 3 limes worth.) and let it marinate or “cook” the shrimp for 10 minutes while you prepare the rest of the ingredients.
   1. I don’t recommend reusing the lime juice after you remove the shrimp if you’ll be preparing the shot glasses.
   2. If you’ll be enjoying this at home, add ¼ cup of the lime juice to the prepared ceviche prior to chilling.
3. Combine the “cooked” shrimp once they are opaque or light pink to the rest of the ingredients, toss, and proceed with the recipe as written.

Storage:

Ceviche will keep in your fridge for 24 – 48 hours.

If you try this recipe out, don’t forget to post a rating and comment! I’d love to see your pictures on socials, too! Tag @a_toastedcrumb and @pureflavor!

Shrimp Ceviche Shots

Recipe by Amber Bogardus

Course: Appetizer, SnackCuisine: MexicanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

0

minutes

Calorieskcal

Mexican style shrimp ceviche with fresh cucumbers, melon, and tomatoes served in appetizer sized portions. 

Cook Mode

Keep the screen of your device on

Ingredients

• 1 lb. Pure Flavor® Mini Cucumbers diced

• 1 lb. Medium Sized Cooked Shrimp tails removed and chopped into bite sized pieces

• 1 Melon cut into spheres with a melon baller

• 2 Roma Tomatoes diced

• 1/4 cup Red Onion minced

• 1-2 Serrano Peppers minced

• 3 tbsp Lemon Juice divided

• 1 tbsp Orange Zest

• 1 tbsp Cilantro

• 2 tsp Garlic Salt divided

• 2 tsp Chili Powder divided

• Fresh Cracked Black Pepper to taste

• Garnishes

• Chili Lime Tortilla Chips

• Lime Wedges

Directions

• Combine shrimp, 1 tsp of lemon juice, 1 tsp of garlic salt, and 1 tsp of chili powder in a large bowl and stir to combine.
• Add the remaining ingredients to the bowl, season with the remaining garlic salt and chili powder and stir.
• Season to taste with freshly cracked black pepper.
• Chill in the refrigerator for 30 minutes to let the flavors blend.
• Place a scoop of shrimp ceviche in to each shot glass.
• Garnish each glass with a chili lime tortilla chip, 1 shrimp with the tail in tact, and a lime wedge.

Did you make this recipe?

Tag @atoastedcrumb on Instagram and hashtag it with #atcfoodie

Like this recipe?

Follow @atoastedcrumb on Pinterest