Look no further than these Shrimp Ceviche Cups for a perfect springtime or summer appetizer! They’re easy to make and full of fresh flavor!
A few years ago, I got together with a couple of my old coworkers at a local southwestern restaurant to catch up over lunch. That’s where I was first introduced to ceviche. If you’re unfamiliar with ceviche, it’s a seafood appetizer that’s typically made with raw fish. The fish is marinaded in lemon or lime juice. The acidity from the citrus juice cooks the fish and adds a nice flavor.
During a recent visit downtown, I walked passed that same restaurant and was reminded of the tuna ceviche dish that we had shared. I immediately thought about making my own version of ceviche with shrimp. Instead of serving it with rice or chips, I wanted to spoon the shrimp ceviche into Pepperidge Farm® Puff Pastry cups to make a fun, handheld appetizer.
This simple ceviche recipe would make a delicious springtime or summer appetizer. The morning I made these cups, I precooked the shrimp and chilled them in the fridge until I used them that afternoon. Of course, you could buy precooked shrimp and save yourself a step.
You’ll need a standard muffin tin to make the Puff Pastry cups. Turn the muffin tin over and spray it with non-stick cooking spray. Using the underside of the muffin tin creates a perfect cup shape for the dough. As it bakes in the oven, it gets flaky and golden brown making it a perfect, edible cup for the shrimp ceviche.
- 1/2 lb. - 1 lb. large shrimp, cooked and chopped
- 1 jalapeno, chopped
- 1/2 small red onion, chopped
- 1 cup grape tomatoes, chopped
- 1 small avocado, chopped
- Juice of 1 lime
- 1 Pepperidge Farm® Puff Pastry sheet, thawed
- Salt, to taste
- Scallions or chives, for garnish
- Preheat oven to 400º. Spray the bottom of a muffin tin with non-stick cooking spray.
- Unfold the Puff Pastry Sheet and roll it out so it's slightly larger than it was.
- Cut the Puff Pastry Sheet into six squares.
- Place each Puff Pastry Sheet square on top of each muffin tin cup creating a bowl.
- Bake for 20 minutes or until Puff Pastry is flaky and golden brown.
- While the Puff Pastry Sheet squares are baking, prepare the ceviche.
- Add chopped shrimp, jalapeno, onion, tomatoes, and avocado into a medium bowl.
- Stir in the lime juice and add salt to season.
- Chill the ceviche until the Puff Pastry cups are cool.
- Then, fill each cup with ceviche.
- Garnish with chopped scallions or chives, if desired.
- Serve with lime wedges and hot sauce.
- Brush the Puff Pastry with egg wash before baking to bring out even more of its golden color.
If you need a savory or sweet dish to bring to your next springtime gathering, get #InspiredByPuff with Puff Pastry Sheets! They’re golden, flaky and so versatile! Check out Puff Pastry Sheets on Pinterest for more recipes!
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If you liked this recipe, you might enjoy these shrimp recipes as well: