Ceviche Shrimp Cups

Ceviche Shrimp Cups
Recipe Type: Appetiser
Author: Summer 2004 Catalog
Serves: 24 cups
Optional ingredients: sliced cucumber, jalapeno pepper or diced plum tomato. Show on Open House Dessert Plates.
Ingredients
  • 4 cucumbers
  • 1 lb. cooked and peeled shrimp
  • Juice 2 lemons or limes
  • 3 Tbsp. of fresh cilantro
  • 2 cloves garlic, minced
  • 2 tsp. Latin Sensations Seasoning Blend (divided)
Instructions
  1. Remove tails off shrimp and cut into 1/2″ pieces. In Impressions Bowl, place shrimp, lemon juice, garlic, cilantro and 1 tsp. of Seasoning; mix together, seal and set aside.
  2. Using the Horizontal Peeler, peel cucumbers leaving thin areas unpeeled (striped effect).
  3. Using a paring knife, cut the ends off each cucumber, and slice each cucumber into six thick slices (at least 1″ thick).
  4. Using teaspoon, scoop out seeds in center of cucumber, creating a cup; sprinkle each cup with remaining Seasoning and set aside.
  5. Fill each cucumber with shrimp mixture.
  6. Chill until time to serve. The longer the shrimp has to marinate, the stronger the citrus and garlic flavors will become.