Spicy Shrimp Ceviche Cups (Pampered Chef)

Submitted by Patricia Schroeder

Tortilla Cups
6 (11 inch) flour tortillas
2 Tbsp vegetable oil

Sour Cream Filling and Ceviche
1/2 cup sour cream
2 Tbsp finely chopped fresh cilantro
Zest of 1 lime
1 garlic clove, pressed
1/4 tsp salt, divided
8 oz cooked large shrimp, peeled and deveined, tails removed
1/2 medium red bell pepper, finely chopped
1 serrano pepper, seeded and finely chopped
1/3 cup finely chopped seedless cucumber
1/4 cup finely chopped red onion
2 Tbsp lime juice

Preheat oven to 350 degrees F. For tortilla cups, trim tortillas to form six 6 inch squares. Cut each square into quarters for twenty-four 3 inch squares. Make a 1 inch cut from each corner toward the center of each square. Brush both sides of squares with oil. Press squares into bottom of mini-muffin pan. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.

For filling, combine sour cream, cilantro, lime zest, garlic, and half of the salt in small bowl; mix well and set aside.

For ceviche, coarsely chop shrimp and pat dry with paper towels. In medium bowl, combine shrimp, peppers, cucumber, onion, lime juice, and remaining salt; mix well.

Spoon sour cream filling into resealable plastic bag; trim corner. Pipe filling into cups; spoon ceviche over filling, draining any excess liquid from the ceviche mixture against the side of the bowl. Yeild: 24 servings