6, 11-inch flour tortillas
2 Tbsp vegetable oil
Sour Cream Filling and Ceviche:
2 Tbsp fresh cilantro, finely chopped
1/2 cup sour cream
1 clove garlic, pressed
1/4 tsp salt, divided
8 oz large shrimp, cooked, peeled and deveined, tails removed
1/2 medium red bell pepper
1 serrano pepper, seeded
1/3 cup seedless cucumber, finely chopped
1/4 cup red onion, finely chopped
Cilantro sprigs, for garnish (optional)
Preheat oven to 350˚F. For tortilla cups, using Pizza Cutter, trim tortillas to form six 6-inch squares. Cut each square into quarters for a total of twenty-four 3-inch squares. Make a 1-inch cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil using Chef’s Silicone Basting Brush. Press squares into bottom of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.
For sour cream filling, finely chop cilantro using Pizza Cutter. Zest lime using Microplane Adjustable Grater. In Prep Bowl, combine cilantro, lime zest, sour cream, garlic pressed with Garlic Press and 1/8 teaspoon of the salt; mix well and set aside.
For ceviche, coarsely chop shrimp and finely chop bell pepper, serrano pepper and cucumber using Utility Knife; pat shrimp dry with paper towels. Finely chop onion using Food Chopper. Juice lime to measure 2 tablespoons juice. Combine shrimp, peppers, cucumber, onion, lime juice and remaining 1/8 teaspoon salt in Classic Batter Bowl; mix well using Small Mix ‘N Scraper.
Spoon sour cream filling into resealable plastic bag; trim corner using Utility Knife to allow filling to flow through. Pipe filling into cups; top with ceviche using Easy Adjustable Measuring Spoon. Garnish with additional cilantro sprigs, if desired.
Pampered Chef, Season’s Best-Spring/Summer 2007