Shrimp Ceviche in Cucumber Cups
These delightful Shrimp Ceviche in Cucumber Cups make for a refreshing, zesty, and sophisticated appetizer suitable for any gathering.
Servings: 4
Ingredients
- 1 English cucumber about 13 inches long, and 1 ¾ inches in diameter
- ½ pound fresh raw shrimp peeled, deveined, and finely chopped
- ½ cup freshly squeezed lime juice about 4-5 limes
- 2 tablespoons minced red onion
- 2 tablespoons minced yellow pepper
- 2 tablespoons minced red pepper
- 2 tablespoons minced fresh cilantro
- 1 tablespoon minced chives plus more for garnish
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons sour cream light of full-fat
- ground paprika for sprinkling optional
Instructions
For the Cucumber Cups
- Trim the ends of the cucumber. Working from one end to the other, use a vegetable peeler to peel four long, thin strips, rotating the cucumber after each peel. Cut the cucumber into ⅝-inch slices. You should have 16 slices total.
- Using a melon baller, gently scoop out the seeds from one end to create a well, being careful not to cut through the other end.
- Place the "cups" on a paper towel-lined rimmed baking sheet, cover with plastic wrap, and refrigerate until ready to use (The cucumber cups can be prepared up to 1 day in advance.)
For the Shrimp Ceviche
- In a non-reactive bowl, combine the shrimp, lime juice, red onion, peppers, cilantro, chives, ginger, cumin, cayenne pepper, salt, and pepper. Stir to mix, cover, and refrigerate for at least 2 hours and up to 4 hours, stirring from time to time. (Ceviche can be prepared up to 1 day in advance.)
- Just before serving, transfer the shrimp mixture to a fine-mesh sieve placed over a bowl. Gently pressing on the shrimp mixture, thoroughly drain the shrimp. Discard the liquid. Return the shrimp mixture to its original bowl and stir in the sour cream. Fill each cucumber cup with an equal amount of ceviche. (You may need to press on the shrimp mixture to fill the cups.)
- Garnish each cup with chives and sprinkle with paprika. Arrange on a chilled platter and serve at once. Enjoy!
Notes
The cucumber cups and ceviche can be prepared separately up to 1 day in advance. Leftovers can be stored in an airtight container for up to 1 day.
Nutrition
Calories: 79kcal | Carbohydrates: 8g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 908mg | Potassium: 265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 493IU | Vitamin C: 26mg | Calcium: 62mg | Iron: 1mg
