Shrimp Ceviche Cups
Look no further than these Shrimp Ceviche Cups for a perfect springtime or summer appetizer! They’re easy to make and full of fresh flavor!
Servings 6
Ingredients
- 1/2 lb. - 1 lb. large shrimp cooked and chopped
- 1 jalapeno chopped
- 1/2 small red onion chopped
- 1 cup grape tomatoes chopped
- 1 small avocado chopped
- Juice of 1 lime
- 1 Pepperidge Farm® Puff Pastry sheet thawed
- Salt to taste
- Scallions or chives for garnish
Instructions
- Preheat oven to 400º. Spray the bottom of a muffin tin with non-stick cooking spray.
- Unfold the Puff Pastry Sheet and roll it out so it's slightly larger than it was.
- Cut the Puff Pastry Sheet into six squares.
- Place each Puff Pastry Sheet square on top of each muffin tin cup creating a bowl.
- Bake for 20 minutes or until Puff Pastry is flaky and golden brown.
- While the Puff Pastry Sheet squares are baking, prepare the ceviche.
- Add chopped shrimp, jalapeno, onion, tomatoes, and avocado into a medium bowl.
- Stir in the lime juice and add salt to season.
- Chill the ceviche until the Puff Pastry cups are cool.
- Then, fill each cup with ceviche.
- Garnish with chopped scallions or chives, if desired.
- Serve with lime wedges and hot sauce.