Shrimp Ceviche in Toasted Corn Cups Recipe

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Shrimp Ceviche in Toasted Corn Cups
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Ingredients
15
Count
Nutrition
2379
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Toasted Corn Cups: Preheat oven to 350 degrees F.
  2. In a small bowl, combine oil and lime zest. Warm the tortillas in a skillet over medium-high heat for 20 seconds per side. Transfer the warmed tortillas to a work surface. Brush both sides with lime oil and sprinkle liberally with salt.
  3. Use a 2-inch round cookie cutter to cut 2 to 3 circles from each tortilla. Press each circle into a 24-hole mini muffin pan, allowing the edges to curl decoratively. Bake for 5 to 7 minutes until the cups are crisp, but not brown. Remove from the oven and transfer to a wire rack to cool while making ceviche.
  4. Ceviche: Bring a large pot of salted water to a boil over medium heat. Add the shrimp and remove from the heat. Stirring constantly, until the shrimp are just pink and opaque, about 60 to 90 seconds. Remove the shrimp with a slotted spoon and to a large bowl of ice water to stop the cooking process. While the shrimp are cooling, put the ear of corn on a high burner flame and allow it to lightly char, rotating frequently to char all sides. Remove from the heat and slice the grilled kernels from cob. Transfer the corn to a large bowl and add red onion, watermelon cubes, orange segments, orange juice, lemon juice, cilantro and jalapeno. Roughly chop the cooled shrimp and add it to the bowl. Season with salt, to taste. Cover and refrigerate for 30 minutes to allow flavors to develop, but not so long as to let the acid in the citrus to continue cooking the shrimp.
  5. When ready to serve, use a fork to smash avocado together with lime juice in a small bowl. Spoon a scant teaspoon of avocado into the bottom of a toasted corn cup and top with some ceviche. Repeat with remaining corn cups. Arrange on a serving platter and serve immediately.
  6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2379.07 Kcal (9961 kJ)
Calories from fat 1025.78 Kcal
% Daily Value*
Total Fat 113.98g 175%
Cholesterol 32.88mg 11%
Sodium 2447.94mg 102%
Potassium 1373.85mg 29%
Total Carbs 317.66g 106%
Sugars 13.64g 55%
Dietary Fiber 27.23g 109%
Protein 41.18g 82%
Vitamin C 54.9mg 92%
Iron 9.9mg 55%
Calcium 801.5mg 80%
Amount Per 100 g
Calories 357.06 Kcal (1495 kJ)
Calories from fat 153.95 Kcal
% Daily Value*
Total Fat 17.11g 175%
Cholesterol 4.93mg 11%
Sodium 367.4mg 102%
Potassium 206.19mg 29%
Total Carbs 47.68g 106%
Sugars 2.05g 55%
Dietary Fiber 4.09g 109%
Protein 6.18g 82%
Vitamin C 8.2mg 92%
Iron 1.5mg 55%
Calcium 120.3mg 80%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 56.3
    Points
  • 65
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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