Shrimp and Scallop Ceviche Cups with Roasted Bell Pepper and Lime Recipe

Ingredients

Won Ton Cups:
24 won ton wrappers
Olive oil spray

Ceviche:
1 red bell pepper
1 tomato
¼ pound sea scallops, side muscle removed, 1/4-inch dice
½ pound shrimp, peeled and deveined, 1/4-inch dice
½ cup lime juice
1 ½ teaspoon kosher salt
¼ red onion, finely diced
2 garlic cloves, minced
1 jalapeno, seeded and finely diced
2 Tablespoons extra virgin olive oil
¼ cup cilantro leaves, chopped, plus more for garnish

Methods/Steps

Make Won Ton Cups: Preheat oven to 350°F. Spray mini muffin tins with olive oil. Spray or brush both sides of each won ton wrapper with olive oil. Place wrappers in mini-muffin tins. Bake until golden, about 6 minutes. (They can burn easily so watch carefully.) Remove cups from pan and let cool on a cooling rack.

Roast Pepper: Roast pepper over a gas burner until blackened, turning with tongs as each side blisters. (Or place under broiler). Transfer to a bowl; cover with plastic wrap. Let stand 10 minutes. Peel and discard skin, stem and seeds. Dice into ¼-inch cubes and set aside.

Peel Tomato: Bring a small saucepan of water to a boil. Using a paring knife, remove tomato core and make a shallow "X" through skin on the opposite end of the tomato. Dip the tomato into boiling water for 30 seconds then submerge in an ice bath to stop cooking. Peel the skin off, cut in half, scoop out seeds and dice into ¼-inch cubes.

Ceviche: About 1 hour before serving, mix diced shrimp and scallops with the lime juice and salt. Let sit while you work on chopping the remaining items. Add the tomatoes, peppers, red onion, garlic and jalapeno to the shellfish mixture. Let sit for 20 minutes or until shellfish becomes opaque. Right before ready to serve, strain liquid and add olive oil and chopped cilantro.

Serve: Scoop a tablespoon of the ceviche mixture into each cup and garnish with a sprig of cilantro. Serve immediately.

Recipe created by Parties That Cook®

Serves/Makes

Makes 24

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