Grilled Shrimp Ceviche in Corn Chip Cups
Yield: 36 bite-sized servings
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.
Tue, June 21, 2011
by DCWD filed under