Cool fish, crisp cucumber, tangy lime, fresh cilantro, fiery peppers – doesn’t that just sound like the perfect treat for summer? I think so, which is why I decided to serve ceviche appetizers at a recent party. The salad is easy to throw together, and serving it in baked wonton cups makes for easy pick-up fare.
Easy Shrimp Ceviche
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
juice from ~ 4 limes
juice from 2 lemons
1 cup minced red onion
1 jalapeno pepper, minced
1 cup chopped cilantro
1 cucumber, seeded, peeled, and diced
Cook the shrimp in boiling salted water for about 2 minutes (be careful not to overcook). Remove to an ice bath to stop the cooking. Drain the shrimp and roughly chop into smaller pieces. Combine with lime and lemon juice and refrigerate for about 30-60 minutes. Before serving, toss with remaining ingredients.
To make wonton cups, spray a muffin tin with nonstick cooking spray. Press a wonton wrapper into each muffin cup, and lightly spray with olive oil. Bake at 350 for about 5-7 minutes, until crispy.
I’m sharing this dish with the Sangria & Tapas Event being hosted by Joelen @ Joelen’s Culinary Adventures – I think it’s the perfect little bite to accompany a glass of fruity wine!