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Categories:
corn lime white corn tortillas kosher salt shrimp white corn red onion watermelon oranges lemon cilantro green jalapenos kosher salt avocado lime
Viewed: 19 - Published at: 6 years agoIngredients
- 3 tablespoons corn or vegetable oil
- 1 lime, zested
- 12 (6-inch) white corn tortillas
- Kosher salt
- 3/4 pounds shrimp, peeled, tails removed and deveined
- 1 ear white corn, husked
- 1/2 small red onion, finely minced
- 1 cup finely cubed watermelon
- 3 oranges, zested, segmented, and juice squeezed from pulp
- 1 lemon, juiced
- 3 tablespoons chopped cilantro leaves
- 1/2 small green jalapenos, finely minced
- Kosher salt
- 1 avocado, halved, pitted and flesh removed
- 1 lime, juiced
Method
- Toasted Corn Cups: Preheat oven to 350 degrees F.
- In a small bowl, combine oil and lime zest.
- Warm the tortillas in a skillet over medium-high heat for 20 seconds per side.
- Transfer the warmed tortillas to a work surface.
- Brush both sides with lime oil and sprinkle liberally with salt.
- Use a 2-inch round cookie cutter to cut 2 to 3 circles from each tortilla.
- Press each circle into a 24-hole mini muffin pan, allowing the edges to curl decoratively.
- Bake for 5 to 7 minutes until the cups are crisp, but not brown.
- Remove from the oven and transfer to a wire rack to cool while making ceviche.
- Ceviche: Bring a large pot of salted water to a boil over medium heat.
- Add the shrimp and remove from the heat.
- Stirring constantly, until the shrimp are just pink and opaque, about 60 to 90 seconds.
- Remove the shrimp with a slotted spoon and to a large bowl of ice water to stop the cooking process.
- While the shrimp are cooling, put the ear of corn on a high burner flame and allow it to lightly char, rotating frequently to char all sides.
- Remove from the heat and slice the grilled kernels from cob.
- Transfer the corn to a large bowl and add red onion, watermelon cubes, orange segments, orange juice, lemon juice, cilantro and jalapeno.
- Roughly chop the cooled shrimp and add it to the bowl.
- Season with salt, to taste.
- Cover and refrigerate for 30 minutes to allow flavors to develop, but not so long as to let the acid in the citrus to continue cooking the shrimp.
- When ready to serve, use a fork to smash avocado together with lime juice in a small bowl.
- Spoon a scant teaspoon of avocado into the bottom of a toasted corn cup and top with some ceviche.
- Repeat with remaining corn cups.
- Arrange on a serving platter and serve immediately.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
