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Ceviche… If you would have asked me 12 years ago what it was and if I would try it, I would have said “No idea and no way!” It sounded to me like some exotic seafood dish, maybe with octopus. Who knows really. However, when I met my husband 11 years ago, he introduced me to a world of new delicacies; ceviche being one of them. However, his was very different! So, if you have not yet tried it because of the “typical” ingredients, like raw fish, I encourage you to give this one a try! It is Not Your Typical Ceviche!
Fear not! There is nothing raw of funky in this recipe.
If you like shrimp and crab (imitation) then I encourage you to give this a try. It is perfect for lunch, dinner, and parties. It is light but so full of flavor; and did I mention that it is super easy to make! This not-so-typical ceviche recipe is targeted towards those moments when you need finger foods! Hence the yummy, crispy tortilla cups. However, this ceviche could easily be served with a side of tortilla chips to simplify things. I promise that tortilla chips are just as good with it!
Don’t be put-off by the amount of certain ingredients…
For example… the ketchup. I promise you don’t get the taste that you are thinking! I have had so many friends say “I never liked ceviche or even seafood before this”. If this is your first try or you are just making enough for your small family, you could even cut this recipe in half as a trial run. Who said this wouldn’t make a great lunch anyways?
So here we go with this deliciousness!
My first step is to boil my shrimp (unless you buy pre-cooked shrimp, then just thaw them). Nothing to it; just throw them in some plain water and boil. They only take a few minutes so when they are done drain them, rinse in cold water, and set them aside for later.
In a large bowl, shred up the imitation crab meat. I encourage you to use imitation. I have tried this with real crab meat and it turns out to be mush. Then mix in your diced tomatoes, onion, and cilantro and adjust to your liking. For instance, I like more tomato but my husband doesn’t, so this recipe follows his liking (the lesser amount).
Next add in the Tapatio hot sauce, ketchup, lemon juice, salt, & garlic powder. Mix all of this together and again taste and adjust to your liking. We usually separate ours because my husband likes to add more spice (tapatio) to his but my kids cannot handle much spice in their food.
Lastly, for the ceviche, throw in those diced avocados as well as the cooked and cooled shrimp. Why do we add the avocado last, you ask? Because if you add it too early the chunks begin to mush up. it is like having guacamole in your ceviche; not as appealing to the tongue. After all, you don’t want to be eating what feels like a bowl of mush.
From here, you can choose to serve this next to a bowl of tortilla chips… Or…
Make the deliciously crispy tortilla cups
I promise that these are not difficult, despite these instructions listed. They make the perfect finger food for any get together! I start by spraying a few cupcake pans with cooking spray and whisking together an egg in a bowl. I then heat a skillet on the stove. The next part happens fast but in increments. I heat a few tortillas at a time. They should warm just enough to soften; to ensure that they won’t break when you fold them.
I then transfer the warmed tortillas to a small cutting board. Cut them, 1/2 of the diameter on one side. Then brush a bit of egg on one of the cut sides. This will be the glue when you bring the sides together. Press slightly, but firmly to “glue” the tortilla cup together and place into the cupcake pan.
Repeat. These should be baked at 400 degrees F for 15 minutes. Mind you, I live in a higher elevation, so at 10 minutes begin checking the crispy consistency of the cups.
Let them cool. Then stuff and enjoy!
As always, I would love your feedback. Tips and adjustments are ALWAYS welcome.
Not Your Typical Ceviche
If you like shrimp and crab (imitation) then I encourage you to give this a try. It is perfect for lunch, dinner, and parties. It is light but so full of flavor and there is nothing raw or funky in it!
- 2 lbs Medium Shrimp
- 2 lbs Imitation Crab Meat
- 5 Large Roma Tomatoes Diced
- 1 Medium Yellow Onion Diced
- 2 Small Cilantro Bunches Chopped
- 1/2 C Tapatio More for Spicier
- 1 C Ketchup
- 1 C Lemon Juice Fresh
- 1 1/2 - 2 tsp Salt To Taste
- 1 tsp Garlic Powder
- 4 Small Avocados Diced
- Cupcake Pan
- Small Corn Tortillas Street Taco Sized
- 1 Egg Whisked
- Cooking Spray
Boil Shrimp, Cool, Set aside.
In a bowl, shred imitation crab until flaky.
Add onion, cilantro, & tomato
Add Tapatio hot sauce, ketchup, lemon juice, salt, & garlic powder.
Add avocado & shrimp.
Mix one last time.
Taste and Enjoy!
For the Tortilla Cups
Whisk egg in bowl.
Spray cupcake pan with cooking spray.
Slightly warm mini tortillas in pan (to avoid breaking).
On cutting board, Slice tortillas – 1/2 of diameter (see above photos).
Brush with egg (see above photos).
Bring together & press to form cup (see above photos).
Place in cupcake pan.
Spray with cooking spray.
Bake at 400 degrees F for 15 minutes (Or until crispy).
Stuff with ceviche & serve!