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.