Avocado Lime Ceviche Cups
Avocado Lime Ceviche Cups
Ingredients
For the Ceviche
- 1 pound cooked shrimp, peeled, deveined, finely chopped
- 2 avocados, ripe, diced into 1/2-inch pieces
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced, seeds and ribs removed for less heat
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice, freshly squeezed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Wonton Cups
- 12 wonton wrappers, or mini phyllo shells
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly spray a 12-cup mini muffin tin with cooking spray. Gently press one wonton wrapper into each muffin cup, forming a small cup shape. If using mini phyllo shells, skip this step and proceed to step 3.
⏱️ 5 min•🌡️ 375
- 2
Bake the wonton cups for 8-10 minutes, or until they are golden brown and crispy. Carefully remove them from the muffin tin and let them cool completely on a wire rack. This can be done ahead of time.
⏱️ 10 min•🌡️ 375
- 3
In a medium mixing bowl, combine the chopped cooked shrimp, diced avocados, finely diced red onion, minced jalapeño, and chopped fresh cilantro.
⏱️ 5 min
- 4
Pour the freshly squeezed lime juice and olive oil over the ceviche mixture. Season with kosher salt and freshly ground black pepper. Gently fold all the ingredients together until well combined, being careful not to mash the avocado.
⏱️ 5 min
- 5
Taste and adjust seasoning if necessary. For best flavor, let the ceviche marinate in the refrigerator for at least 15-20 minutes to allow the flavors to meld. Do not marinate for too long, as the lime juice will start to 'cook' the avocado and shrimp further.
⏱️ 20 min
- 6
Just before serving, spoon the avocado lime ceviche into the crispy wonton cups (or phyllo shells). Arrange them on a platter and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado Lime Ceviche Cups
Ingredients
For the Ceviche
- 1 pound cooked shrimp, peeled, deveined, finely chopped
- 2 avocados, ripe, diced into 1/2-inch pieces
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced, seeds and ribs removed for less heat
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice, freshly squeezed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Wonton Cups
- 12 wonton wrappers, or mini phyllo shells
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly spray a 12-cup mini muffin tin with cooking spray. Gently press one wonton wrapper into each muffin cup, forming a small cup shape. If using mini phyllo shells, skip this step and proceed to step 3.
⏱️ 5 min•🌡️ 375 - 2
Bake the wonton cups for 8-10 minutes, or until they are golden brown and crispy. Carefully remove them from the muffin tin and let them cool completely on a wire rack. This can be done ahead of time.
⏱️ 10 min•🌡️ 375 - 3
In a medium mixing bowl, combine the chopped cooked shrimp, diced avocados, finely diced red onion, minced jalapeño, and chopped fresh cilantro.
⏱️ 5 min - 4
Pour the freshly squeezed lime juice and olive oil over the ceviche mixture. Season with kosher salt and freshly ground black pepper. Gently fold all the ingredients together until well combined, being careful not to mash the avocado.
⏱️ 5 min - 5
Taste and adjust seasoning if necessary. For best flavor, let the ceviche marinate in the refrigerator for at least 15-20 minutes to allow the flavors to meld. Do not marinate for too long, as the lime juice will start to 'cook' the avocado and shrimp further.
⏱️ 20 min - 6
Just before serving, spoon the avocado lime ceviche into the crispy wonton cups (or phyllo shells). Arrange them on a platter and serve immediately.
⏱️ 5 min