Ceviche can sound intimidating to make at home. Most people think of ceviche as a nice appetizer to have while dining out. People, ceviche is so easy to make! We recently bought the cookbook Appetizers by the one and only Martha Stewart. Martha’s cookbook is unlike any cookbook we have purchased before because it includes recipes with caviar and guacamole recipes with kiwi and mint. Martha is one fancy ex-convict.
We added a some tips when making the corn cups for the ceviche in the directions because we felt Martha over complicated the steaming of the tortillas. Nothing wrong with a wet paper towel and a microwave! Also, if you are feeling extra lazy efficient, let’s call it lazfficient, I recommend buying the already cooked, peeled, deveined shrimp at your local shop. It will make this somewhat intimidating sounding recipe into a cut, toss and serve easy dinner night in.
Shrimp with Avocado from Martha Stewart’s Cookbook Appetizers
1 pound medium shell-on shrimp (30-40 count)
1 teaspoon coarse salt, plus more if needed
1/2 teaspoon sugar, plus more if needed (We didn’t use any)
2 tablespoons extra-virgin olive oil
1 navel orange, peel, and pith removed, cut into segments and chopped
1/2 small pink grapefruit, peel, and pith removed, cut into segments and chopped
1 jalapeno chile, thinly sliced (ribs and seeds removed for less heat, if desired)
1 ripe but firm avocado, pitted, peeled and diced
1/4 cup coarsely chopped fresh cilantro leaves
toasted corn cups (recipe below)
Shrimp with Avocado Directions
Bring a pot of water to a boil and add shrimp. Cover, turn off heat and let shrimp cook until pink and opaque throughout, about 2 minutes. Transfer to an ice-water bath and let cool. Peel, devein and cut shrimp in half lengthwise.
Transfer shrimp to a large nonreactive bowl and add salt, sugar, and oil. Gently fold in orange and grapefruit segments, jalapeno, avocado, and cilantro. Season with a pinch more salt or sugar if necessary. Divide evenly among corn cups and serve.
Toasted Corn Cups from Martha Stewart’s Cookbook Appetizers
12 corn tortillas (6 inches)
oil for brushing
Toasted Corn Cups Directions
DAM Good Food Tips – We don’t have a 24 cup mini muffin tin so we did not cut the tortillas but instead used a 12 cup muffin tin. Worked just fine and did make the portion size from appetizer to dinner! Also, Martha has a wonderful way of steaming the tortillas but we think we have a more efficient (lazfficient) suggestion. If you have a microwave, wrap the tortillas in a damp paper towel and heat for about 1-2 minutes. Tortillas will be soft and moldable.
Martha Directions – Preheat oven to 350 degrees F. Use a 2 3/4-inch round cookie cutter to cut out 2 rounds from each tortilla for a total of 24 rounds. Working in batches, place tortillas in a steamer basket (or colander) set in a pan filled with 2 inches of water; bring to a boil, then reduce to a simmer. cover and steam until tortillas are slightly softened and warm. Quickly transfer to a baking sheet, and brush both sides with oil.
Press rounds into a 24 cup mini-muffin tin. Bake until tortillas are crisp and just beginning to brown, about 20 minutes. Remove from heat; transfer cups to a wire rack to cool completely.