10 ounces goat cheese
1/3 cup all-purpose gluten-free flour
1 teaspoon kosher salt
1 egg, beaten with a splash of water
1 ¼ cups gluten-free bread crumbs
¼ cup honey
¼ teaspoon hot pepper flakes, finely crushed
Vegetable oil, for frying

1. Cut the goat cheese into 16 even pieces. Roll into 1-inch sized balls. Place on a baking sheet covered with waxed paper and freeze for 20 minutes.
2. Combine gluten-free flour and salt in a shallow bowl. Place egg and water mixture in another bowl, and the gluten-free bread crumbs in a separate shallow bowl. Set aside.
3. Stir together honey and hot pepper flakes- set aside.
4. In a large saucepan, heat 2 inches of vegetable oil to 375 degrees F.
5. Once the cheese is out of the freezer and is no longer sticky, roll the balls into the flour mixture and shake off excess.
6. Dip into the egg mixture, and then coat evenly in the breadcrumbs. Working in batches, gently drop the coated goat cheese balls into the hot vegetable oil.
7. Fry each ball for about 2 minutes, turning over once after 1 minute. The balls should be golden brown. Remove the balls with a slotted spoon, drain, and place on a plate with paper towel to absorb the excess oil.
8. Once all of the balls have been fried, place on a serving plate and drizzle the spicy honey mixture over the goat cheese. Serve immediately with toothpicks.

NUTRITION Per Serving: Calories: 295, Total fat: 11.18g, Cholesterol: 52mg, Carbohydrates: 33.61g, Dietary fiber: 1.21g, Protein: 13.52g, Total sugars: 13.48g, Sodium: 738mg

1 cup buckwheat groats 
¾ cup almond flour
1 tablespoon dried rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup water
1 tablespoon olive oil

1. Preheat oven to 375 degrees F. Combine dry ingredients in a food processor.
2. Add water and olive oil. Blend until dough begins to form.
3. Lightly grease a rolling mat and a rolling pin. Roll out the dough and use a cookie cutter to cut out the shape of your choice. Arrange neatly on a greased baking sheet and bake for approximately 20 minutes.

NUTRITION: Calories: 73, Total fat: 2.09g, Carbohydrate, by difference: 12.47g, Total dietary fiber: 1.9g, Protein: 2.17g, Total sugars: 0.48g, Sodium: 147mg

3 tablespoons olive oil 
½ medium onion diced (about ½ cup)
1 jalapeno pepper seeded and diced (about 3 teaspoons)
2 minced garlic cloves (1 tablespoon)
1 can (15-ounce) black beans drained and rinsed
1 teaspoon cumin
1 teaspoon lime juice
1 teaspoon black pepper
Handful fresh cilantro (about 1 tablespoon)

1. Heat 2 teaspoons olive oil in sauté pan on low/medium heat. Add diced onion and jalapeno and sauté for five minutes (onion will be translucent).
2. Add minced garlic and sauté another two minutes.
3. Transfer sautéed onion, jalapeno, and garlic into food processor. Add beans, cumin, lime juice, black pepper, cilantro, and 2 ½ tablespoons of olive oil.
4. Blend thoroughly - scraping down the sides of food processor to ensure a smooth consistency. Serve with tortilla chips or raw vegetables. Can also be used as a sandwich spread.

NUTRITION: Calories per serving: 234, Total fat: 5.58g, Carbohydrate, by difference: 35.18g, Total dietary fiber: 8.46g, Protein: 11.79g, Total sugars: 1.77g, Sodium: 3mg

2 tablespoons flax meal 
⅓ cup warm water
3 cups gluten-free all purpose flour
½ tablespoon xanthan gum
1 tablespoon rapid rise yeast
2 teaspoons salt
2 cups warm water
3 tablespoons olive oil
1 tablespoon agave nectar

1. Mix flax meal and water. Let stand for 10 minutes.
2. Mix flour, xanthan gum, yeast, and salt in a separate bowl. Add water, olive oil, and agave nectar. Stir thoroughly.
3. Add flax meal mixture and blend until thick. Let stand for approximately 2 hours. Scoop dough and drop onto a lightly greased baguette pan. Bake at 450 degrees F for 30-35 minutes. Remove from oven and let cool.

NUTRITION: Calories: 215, Total fat: 5.88g, Carbohydrate, by difference: 35.7g
Total dietary fiber: 5.44g, Protein: 6.74g, Total sugars: .27g, Sodium: 586mg

1 (15 ounce) can black beans 
1 teaspoon chipotle peppers in adobo sauce
2 garlic cloves
2 tablespoons lemon juice
¾ cup tomato
¾ cup yellow onion
½ cup black olives
½ cup fresh cilantro
¼ teaspoon Salt

1. Open canned beans and rinse. Place in a food processor along with remaining ingredients.
2. Blend until smooth. Stir with a spoon to ensure ingredients have been thoroughly combined. Serve.

NUTRITION: Calories per serving: 100, Total fat: 1.16g, Carbohydrate, by difference: 17.73g, Total dietary fiber: 4.36g, Protein: 5.63g, Total sugars: 1.45g, Sodium: 137mg

What a great combination of a sweet/sour apple with a sharp cheese! You can serve it with a variety of apple slices, carrots, or other vegetables; nut crackers; or even all-natural sausage.

2 tablespoon butter
2 tablespoon cornstarch
1 cup milk
3 Granny Smith apples, peeled and pureed
1½ cups shredded sharp cheddar cheese
Salt, to taste

1) Melt butter in saucepan over medium heat; whisk in the cornstarch.
2) When butter and cornstarch mixture starts to bubble, add the milk slowly and keep whisking.
3) Bring to boil and continue to whisk.
4) Add the apple puree and then the cheese in batches until it melts.
5) Add salt if needed6).
6) Serve with: Nut-Thins (gluten-free nut crackers), carrots, apple slices, Jones All Natural Sausage (gluten-free)

16 chicken wings, separated at joint (discard wing tips)
½ cup honey
½ cup low-sodium gluten-free soy sauce
½ cup rice vinegar
1 inch piece ginger, grated
Zest of ½ orange
2 scallions, sliced, green part only
Kosher salt
Freshly ground black pepper

1. Place top rack in oven about 4 inches away from flame. Turn on broiler. Line baking sheet with aluminum foil. Spray with nonstick cooking spray.
2. Season chicken wings with kosher salt and pepper and place on baking sheet. Broil chicken wings for 10 minutes. Flip to the other side and cook for an additional 10 minutes.
3. While chicken wings are broiling, in a medium-sized bowl, whisk to combine honey, gluten-free soy sauce, rice vinegar, ginger, and orange zest. Whisk until all honey has dissolved in the mixture. Set aside half of mixture in refrigerator to use for dipping sauce.
4. Remove wings from oven after second set of 10 minutes under broiler has completed.
5. Brush wings with sauce and place in broiler for 2 minutes. Flip, brush other side with sauce, and broil for an additional 2 minutes to glaze.
6. Remove from oven and brush all sides with sauce. Transfer to serving plate. Garnish with sliced scallions and dipping sauce in small bowl on side.

1 pound fresh jumbo lump crabmeat
1 cup mayonnaise
2 shallots, minced
2 tablespoons lemon juice, freshly squeezed
8 ounces cream cheese, softened
1 teaspoon Old Bay Seasoning
1 teaspoon hot sauce
¼ cup Parmesan cheese, grated, plus 2 tablespoons, reserved
Your favorite loaf of crusty gluten-free bread or 1 box of gluten-free crackers for dipping

1. Preheat the oven to 350 degrees F. In a medium-sized bowl, add all ingredients except for crabmeat. Stir well until everything is evenly incorporated.
2. With a spatula, gently fold in crabmeat, making sure not to break up the meat into little pieces. Pour mixture into oven-proof baking dish and place in oven, uncovered, for 25 minutes.
3. After 25 minutes have passed, pull baking dish out of oven.
4. With well-insulated pot holders, raise top rack to about 4-6 inches away from broiler. Close oven door and turn on broiler.
5. Meanwhile, sprinkle crab dip with remaining 2 tablespoons of parmesan cheese.
6. Place under broiler until parmesan cheese is bubbly and slightly browned. Remove from oven and let sit for 3 minutes. Serve hot with your favorite gluten-free crusty bread or crackers.

2 ½ lbs Yukon Gold potatoes, washed and scrubbed
1 teaspoon kosher salt, plus additional pinch reserved
½ teaspoon freshly cracked black pepper
2 tablespoons olive oil
2 table spoons cider wine vinegar

1. Preheat oven to 400 degrees F.
2. Cut potatoes into ¼ inch slices; toss in bowl with salt, pepper, and olive oil to coat evenly.
3. On a non-stick baking sheet or two, place potatoes in a single layer about ¼ inch apart.
4. Bake in oven for 15 minutes. Rotate baking sheet, and bake for an additional 15 minutes, or until crisp and golden brown.
5. Remove from oven and transfer to parchment paper to allow potatoes to rest for 5 minutes.
6. Place in bowl; add pinch of salt and drizzle cider vinegar to taste. Carefully toss with hands, making sure to not break chips. Serve immediately.

4 Haas avocados, peeled and seed removed  
1 tablespoon lime juice
1 white or yellow onion, finely chopped
1 cup finely chopped pineapple
1 tomato, finely chopped
½ cup cilantro leaves, finely chopped
1 teaspoon salt
1 teaspoon garlic powder

1. In a mixing bowl, mash avocado until smooth. Mix in lime juice to prevent browning.
2. Stir in remaining ingredients. Cover and refrigerate until ready to serve.
3. Serve with corn chips.

1 bottle Bards Beer
1 tablespoon cornstarch
2 cups sharp cheddar cheese
1 cup mild cheddar cheese
1 tablespoon ground cumin
1 teaspoon buffalo wing sauce
8 strips crispy bacon

1. In a saucepot, add beer. Heat over medium-high heat until a slow boil starts. Reduce heat to low.
2. In a mixing bowl, toss cheeses with cornstarch until evenly coated. Slowly stir the cheddar cheese into the beer, stirring well after each addition. Stir constantly until a smooth mixture forms.
3. Stir in cumin and wing sauce.
4. Chop bacon strips into small pieces and then stir into the cheese. Serve with corn chips, gluten-free pretzels or veggies!

1. To make horseradish sauce, whisk together sour cream, ketchup, seasoned salt, cayenne pepper, horseradish, and paprika in a small bowl.
2. In medium bowl, whisk together white rice flour, chili powder, cumin, cayenne pepper, and salt.  Slowly whisk in egg yolks and Bard’s Beer until a smooth thick batter forms. Place batter in refrigerator for 1 hour to rest before using.
3. Fill a medium sauce pan half way with vegetable oil and heat to 360°F over medium-high heat.  Dip a few onion rings at a time into batter and then add to hot oil, cooking until golden brown. 
4. Using tongs or slotted spoon, transfer cooked onion rings to paper towel to drain.  Repeat with remaining onion rings until all are cooked. 
5. Place onion rings on platter and serve with bowl of horseradish dipping sauce.

Recipe Compliments of Robert Landolphi, “The Gluten Free Chef”. Rob is the author of Gluten Free Everyday Cookbook (April 2009) and Quick Fix Gluten Free (August 2011) (both available at www.glutenfreechefrob.com). Chef Rob always cooks with Bard’s Gold, a gluten-free beer brewed by Bard’s. Bard’s Beer: learn more and where to buy at www.bardsbeer.com

1)  In large bowl, toss together Gruyere cheese, Emmentaler cheese, cornstarch and dry mustard. Set aside.

2)  Rub garlic clove on bottom and sides of medium size saucepan. Add in Bard’s beer and lemon juice; place over medium heat.

3)  When beer begins to simmer, add one small handful of cheese at a time to beer, stirring until melted (do not boil mixture). Continue until all cheese is melted into beer, and then season with freshly ground black pepper and nutmeg.

4)  Pour into fondue pot and serve with assorted dippers.

Recipe Compliments of Robert Landolphi, “The Gluten Free Chef”: Rob is the author of Gluten Free Everyday Cookbook (April 2009) and Quick Fix Gluten Free (August 2011) (both available at www.glutenfreechefrob.com). Chef Rob always cooks with Bard’s Gold, a gluten-free beer brewed by Bard’s. Bard’s Beer: learn more and where to buy at www.bardsbeer.com

Orange Marmalade Dipping Sauce 
½ cup orange marmalade
¼ cup Dijon mustard
¼ cup honey

Batter
¾ cup white rice flour
¼ cup almond meal flour
¾ cup finely shredded sweetened coconut
2 tablespoons sesame seeds
1 teaspoon salt
¼ teaspoon cayenne pepper
2 eggs
¾ cup Bard’s Gold (gluten-free beer)
Vegetable oil, as needed
1 ½ pounds shrimp, peeled and deveined

1. For the orange marmalade sauce: In a small bowl, whisk together orange marmalade, Dijon mustard, and honey. Set aside.

2. For the batter: In a medium bowl, whisk together the white rice flour, almond meal flour, coconut, sesame seeds, salt, and cayenne pepper. Gradually whisk in egg yolks and Bard’s Beer until a smooth batter forms.

3. In a large sauce pan, heat 3 inches of vegetable oil until it registers 360 degrees on a thermometer. Dip a few shrimp at a time into the batter and then add to the hot oil, cooking until golden brown on one side, then flipping them and cooking to golden on second side, 2-3 minutes.

4. Using tongs, transfer cooked shrimp to paper towel to drain, and then repeat with remaining shrimp until all are cooked. Place shrimp on platter; serve with orange marmalade dipping sauce.

Recipe Compliments of Robert Landolphi, “The Gluten Free Chef”.  Rob is the author of Gluten Free Everyday Cookbook (April 2009) and Quick Fix Gluten Free (August 2011) (both available at www.glutenfreechefrob.com).Chef Rob always cooks with Bard’s Gold, a gluten-free beer brewed by Bard’s.  Bard’s Beer: learn more and where to buy atwww.bardsbeer.com

8 large portobello mushroom caps 
3 tablespoons butter
1 large Vidalia onion, sliced thinly
¼ teaspoon sugar
¼ cup olive oil
¼ cup dry red wine (Chianti will work well)
1 eggplant, small dice
6 ounces goat cheese, crumbled
½ cup oil-packed sun-dried tomatoes, finely chopped
2 garlic cloves, minced
2 tablespoons fresh basil, chopped
1 1/2 cups Parmesan cheese

• Preheat oven to 375 degrees F. Lightly coat a baking sheet with olive oil. Place cleaned mushroom caps rounded side up and bake for 10 minutes to drain excess liquid. Remove from oven and set aside, leaving oven on.
• Meanwhile, in a medium nonstick pan, melt 3 tablespoons of butter over medium heat. Add the sliced onion and sugar and slowly cook for 10 minutes, until golden brown. Turn heat to medium-high and cook for an additional ten minutes. Remove from pan and reserve.
• In a large skillet, heat ¼ cup of olive oil over medium heat. Add eggplant, sundried tomatoes, and garlic. Cook until eggplant is soft, about 8-10 minutes.
• Stir in red wine and cook for about 2-3 minutes, until alcohol evaporates. Remove skillet from heat and fold in the goat cheese, 1 tablespoon of basil, and reserved caramelized onions.
• Flip over portobello mushrooms to rounded side down. Fill each mushroom with a heaping scoop of the eggplant mixture. Sprinkle each mushroom cap with Parmesan cheese and bake for 20 minutes.Remove stuffed mushrooms from oven, sprinkle with remaining tablespoon of basil, and serve warm.

2 Against the Grain gluten-free baguettes
8 ounce goat cheese log, sliced in ½ inch slices
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped finely
¼ teaspoon red pepper flakes
1 teaspoon lemon zest
½ teaspoon sea salt
2 tablespoons extra virgin olive oil

• Slice the gluten-free baguettes into 24 pieces and arrange on a baking sheet. Heat in a 325 degree F oven for 5 to 7 minutes, until warm and toasty.
• On a serving plate, arrange slices of goat cheese. Sprinkle oregano, parsley, red pepper flakes, lemon zest, and salt on top of cheese.
• Drizzle olive oil on top of cheese and seasonings.
• Serve herbed goat cheese with gluten-free baguette slices.

3 cups chicken or vegetable broth
1 ½ cups skim milk
1 cup masa harina (finely ground corn meal)
2 tablespoons butter
½ cup grated parmesan cheese
½ teaspoon salt
2 tablespoons extra virgin olive oil
1 red onion, shredded or finely diced
1 large zucchini, shredded
1 large yellow squash, shredded
2 cloves garlic, minced
1 cup ricotta cheese
2 cups shredded mozzarella cheese, divided
½ cup gluten-free breadcrumbs
½ teaspoon red pepper flakes
1 teaspoon salt

• In a medium-sized pot, heat chicken broth and skim milk over medium-high heat. Bring to a boil; reduce heat to medium-low and rain in masa harina while whisking vigorously.
• Switch to stirring with a wooden spoon or spatula and cook, stirring constantly, for three to four minutes.
• Stir in butter, Parmesan cheese, and salt.
• Pour immediately onto a greased 9” x 13” cookie sheet. Allow to cool fully until the polenta is stiff and sturdy, about 20 to 30 minutes, depending on room temperature.
• While the polenta is cooling, in a large sauté pan, heat olive oil over medium-high heat. Add red onion and cook, stirring frequently, for 5 to 7 minutes, until onions are translucent and fragrant.
• Add shredded zucchini and squash and cook, stirring frequently, for three to four minutes, until the zucchini and squash are soft. Add garlic and cook an additional 2 minutes.
• Drain any remaining liquid in the sauté pan and transfer sautéed vegetables into a large mixing bowl. Allow to cool for 5 minutes.
• Add ricotta cheese, 1 cup of the mozzarella cheese, gluten-free breadcrumbs, red pepper flakes, and salt. Gently mix all ingredients together.
• Using a pastry cutter or cookie cutter, slice polenta into circles about three inches in diameter. Arrange rounds on a lightly greased baking sheet.
• Top each round with a heaping spoonful of the zucchini mixture. Top each round evenly with remaining mozzarella cheese.
• Bake at 375 degrees F for 12 to 15 minutes, until cheese is bubbly and golden. Serve immediately.

Yield: 18 bites 

1 cucumber, sliced into 18 slices

6 hardboiled eggs, shells removed

3 tablespoons olive oil-based mayonnaise

1 teaspoon salt

1 teaspoon curry powder

½ teaspoon ground cumin

Ground paprika for garnish

1. Arrange cucumber slices on a serving platter. 
2. In a mixing bowl, combine remaining ingredients and mash all together until well mixed and creamy. 
3. Top each piece of cucumber with a heaping spoonful of curried egg salad. Serve immediately. 

Yield: 12 bites 

2 large  fresh yellow peaches

1 bottle apple cider  (we used Woodchuck Hard Cider)

12 thin slices of prosciutto (4-6 inches long each)

1 ball of fresh mozzarella cut into 12 small slices

12 sprigs fresh rosemary, for garnish

1. Heat grill or cast iron panini pan over medium high heat. 
2. Slice peaches into 12 wedges
3. Brush each side of each peach slice with cider and place them on the hot grill or cast iron pan. Sear for 20-30 seconds on each side. The goal is not to cook the peach, but to imprint grill marks and caramelize the cider on the peach surface. 
4. Wrap each peach slice with a piece of mozzarella cheese and secure the cheese to the peach with a piece of prosciutto.
5. Garnish with rosemary sprigs.  

Yield: 16 servings 

For the Salsa
4 cups peeled and chopped fresh peaches

1/2 cup chopped sweet onion

6 tablespoons lime juice

4 to 6 tablespoons finely chopped, seeded fresh jalapeno pepper

2 cloves garlic, minced

2 tablespoons snipped fresh cilantro

1 tsp. sugar

For the Pancakes

1 cup Gluten-Free Bisquick

1 cup cornmeal

2 cup cream style corn

1 cup milk

2 eggs

2 tablespoons oil

1. To make the salsa, in a medium mixing bowl stir together peaches, onion, lime juice, peppers, garlic, cilantro, and sugar. Cover and chill for 1 to 2 hours.
2. To make the pancakes, stir together gluten-free Bisquick and cornmeal. 
3. In a separate bowl, combine corn, milk, eggs, and oil. Whisk together and then add to the dry ingredients, stirring just until moistened. 
4. Heat a pan or griddle over medium heat. Lightly spray with non-stick cooking spray. 
5. Pour the pancake batter into the hot pan or griddle using a 1 tablespoon measuring spoon. The mini pancakes should be no more than 2 inches in diameter. When bubbles appear on the surface, flip the pancakes. Brown on other side and remove.
6. Place cooked mini pancakes onto serving tray or platter and top with chilled peach salsa. Garnish with leftover cilantro or other green leafy herb. 

Yield: 24 bites  

1 pound grape tomatoes

1 cup fresh basil leaves, finely minced

¼ cup balsamic vinegar

Salt, to taste

1 pound fresh mozzarella cheese block

24 rice crackers

1. Wash the grape tomatoes and cut into quarters, or pieces that are about  ½ inch long.
2. Combine tomatoes, basil, and balsamic vinegar in a mixing bowl and gently stir together. Season lightly with salt. Set aside.
3. Slice fresh mozzarella in slices that are slightly smaller than the size of the rice crackers. Slice 24 slices of cheese.
4. Lay rice crackers out on a platter. Place a slice of mozzarella on each cracker. Top with a teaspoon of tomato mixture. Chill until ready to serve.

Cranberry & Fontina Stuffed Endive 

18 endive leaves (3 heads of endive)

¼ lb. shredded Fontina cheese

3 tablespoons dried cranberries

¾ cup toasted walnuts, finely chopped

1 tablespoon olive oil

1 teaspoon freshly squeezed lemon juice

Salt and pepper to taste

1. Preheat oven to 350 degrees F.
2. Place finely chopped walnuts on baking sheet and toast for 8-10 minutes, or until slightly brown and fragrant.
3. Wash and dry endive leaves; place side by side on clean baking sheet.
4. In a medium-sized bowl, mix together shredded cheese, dried cranberries, toasted walnuts, olive oil, pinch of salt, and lemon juice.
5. Fill each endive leave with mixture until full, but not overflowing. 
6. Crack fresh black pepper over each stuffed leaf; chill in refrigerator until ready to serve.

8 ounces shrimp, shelled, deveined
2 teaspoons gingerroot, minced
1 scallion, minced
½ fluid ounce rice wine
1 teaspoon wheat-free tamari sauce
1 teaspoon sesame oil
1 egg white
2 teaspoons cornstarch
½ ounce fresh water chestnuts, finely diced
15 rice paper wrappers

1. Pat shrimp dry and chop. Place in food processor with the ginger, scallion, rice wine, tamari, sesame oil, egg white, and cornstarch. Pulse to mix and then puree. Fold in the water chestnuts. Chill the mixture until ready to use.

2. Soak rice wrappers in water to soften. Place about 2 teaspoons of filling in the center of a wrapper. Bring the sides up and push/pleat the sides together so that the dumpling has an empire waist. Fold in half and place filling in the center. Push/pleat sides so the dumpling has an empire waist.

3. Prepare steamer basket with boiling water underneath. Oil the steamer and arrange the dumplings in the basket with space between them. Steam until fish is opaque and cooked through, about 5-8 minutes. Serve immediately.

9 ounces ground beef
9 ounces ground veal
1 cup gluten-free bread crumbs (Glutino)
4 fluid ounces milk
2 cloves garlic, minced
2 ounces parmesan cheese, grated
2 eggs, beaten
¼ cup Italian parsley, chopped
Salt
Olive oil for frying
2 eggs
1 fl ounce water
8 ounces gluten-free breadcrumbs (Glutino)

1. Put all ground meat in a large bowl. Add 1 cup of breadcrumbs, garlic, cheese, 2 beaten eggs, parsley, and salt. Mix well.

2. Heat olive oil in a frying pan.

3. Form the meatballs by rolling them in a circular motion in the palms of your hands.

4. Beat remaining eggs and water together. Coat the meatballs in egg and roll them in the breadcrumbs.

5. Add meat balls to heated oil and cook about 2-3 minutes on each side, making sure they are well browned.

6. Put in a 350F oven and cook another 10 minutes. Drain on paper towels and sprinkle with minced parsley.

1 pound large shrimp, peeled and deveined

1 cup finely diced red onion

1 cup finely diced tomatoes

½ bunch cilantro, finely chopped

¼ cup lime juice

2 tablespoons extra virgin olive oil

Corn chip cups (Tostitos Scoops)

1. Preheat grill. Rinse shrimp and pat dry with paper towels.

2. Lightly season shrimp with salt. Grill shrimp for 2-3 minutes; flip and grill for an additional 2-3 minutes, until shrimp is pink and cooked through. Remove from grill and cool.

3. Chop red onion, tomatoes, and cilantro and toss together in a mixing bowl. Add cooled shrimp, lime juice, and olive oil and gently toss together. Spoon ceviche into corn chip cups and arrange on a platter for serving.