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You are here: Home / Appetizer / Shrimp Ceviche on Jalapeno Parmesan Crisps

April 9, 2012 By Kaitlin 13 Comments

Shrimp Ceviche on Jalapeno Parmesan Crisps

I’m really on a canape/appetizer kick. I used these Jalapeno Parmesan crisps to make canapes with Black Bean Mango Salsa on top, but really wanted to make something with shrimp incorporated in it. I found this Cooking Light recipe for Ceviche de Camaron and used it as a base for this recipe for Shrimp Ceviche on Jalapeno Parmesan Crisps. Traditional ceviche is usually fresh raw fish marinated in lemon or lime juice. I actually steamed the shrimp before marinating them in the lime, so it is not an actual ceviche, but the general idea of it is still present.
Shrimp Ceviche on Jalapeno Parmesan Crisps
Ingredients:
1/2 cup chopped red onion
6 cups water
3/4 cup fresh lime juice, divided
1 pound medium shrimp
1 cup chopped peeled cucumber
1/4 cup ketchup
1/4 cup mild taco sauce
1/3 cup chopped fresh cilantro
1 teaspoon sriracha or other hot sauce
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Jalapeno Parmesan Crisps (Kitchen Table Bakers)

I didn’t read the recipe correctly before buying my ingredients, so I actually asked the seafood place to peel and devein the shrimp. Well, the original recipe required boiling the shrimp and then peeling them, so I had to change it up a bit. Click the link above for the original recipe if you’d like.
Bring 6 cups of water with 1/4 cup fresh lime juice to a boil in a large pot. When boiling, add the shrimp to a steam basket and place on top. Cover and cook for 3 minutes.
Remove the shrimp and combine with 1/2 cup juice, plus the zest from the limes, in a large bowl.
Cover and refrigerate for 1 hour.
While waiting for the hour to pass, chop your onion, cucumber, and cilantro. Take the chopped onion and rinse with cold water in a colander.
Add the onion to a medium bowl. Stir in the cucumber, ketchup, taco sauce, cilantro, hot sauce, olive oil, Worcestershire sauce and salt.
Refrigerate until the hour has passed for the shrimp. When the hour is finished, stir in the shrimp and lime juice.
Top each Parmesan crisp with one shrimp and a teaspoon of the onion cucumber mixture.
Aren’t these fun?
So I realized after taking these photos that the shrimp still had their tails. I wouldn’t suggest serving the shrimp on the crisps with the tails on.
However, if you serve the ceviche in a bowl or wine glass with the crisps on the side, keep the tails on for presentation.
The shrimp managed to maintain a really nice citrus flavor despite being pre-cooked.
The cocktail sauce on the shrimp had a nice spice but didn’t deliver much heat (the Parmesan crisps were spicy enough for me) so if you like it really spicy, add a bit more hot sauce.
I did think corn kernels would go great with this as well. Next time I make it, I think I’d throw in some frozen thawed corn kernels for extra texture.
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Related posts:

Smoked Salmon Crisps Black Bean Mango Salsa on Jalapeno Parmesan Crisps Honey-Rosemary Blue Cheese Canapes Sriracha Deviled Eggs

Filed Under: Appetizer, Gluten Free, Latin America, Party App, Seafood Tagged With: Appetizer, Canape, Ceviche, Crisp, Cucumber, Jalapeno, Ketchup, Kitchen Table Bakers, Lime Juice, Parmesan, Shrimp, Sriracha, Taco Sauce, Worcestershire Sauce, Zest

Comments

  1. Ruth says

    April 9, 2012 at 2:11 pm

    This ceviche looks amazing! I will have to try it soon – we have a couple of parties coming up and this would be the perfect finger food!

    Reply
  2. Tina says

    April 9, 2012 at 2:27 pm

    This would make a wonderful appetizer when I am serving a grilled dinner outside. I love the looks of those crackers, it really makes these very eye catching. Southwestern flavors are always a hit at our house, I am sure these would be very tasty-great recipe!

    Reply
  3. Tiffany says

    April 9, 2012 at 3:20 pm

    I want these crisps PRONTO! 😀

    Reply
  4. Kiri W. says

    April 9, 2012 at 4:31 pm

    Mmm, that sounds lovely! Such a bright, refreshing snack 🙂

    Reply
  5. Red_Shallot says

    April 9, 2012 at 6:11 pm

    Love this!

    Reply
  6. RavieNomNoms says

    April 9, 2012 at 6:27 pm

    Too much fun! Thank you for sharing!

    Reply
  7. Happy When Not Hungry says

    April 10, 2012 at 1:23 am

    These look delicious! Love the flavors.

    Reply
  8. Baker Street says

    April 10, 2012 at 9:14 am

    this is a great appetizer! Can’t wait to give it a try. 🙂

    Reply
  9. Lizzy says

    April 10, 2012 at 11:04 am

    Beautiful appetizer! I could actually make this my dinner (I think I could devour the whole batch!).

    Reply
  10. Loveforfood says

    April 11, 2012 at 3:45 pm

    I am so excited to try some recipes

    Reply
  11. claire @ the realistic nutritionist says

    April 11, 2012 at 10:42 pm

    These are the CUTEST!!!

    Reply
  12. Stephanie @ Eat. Drink. Love. says

    April 12, 2012 at 3:46 am

    What an excellent appetizer! Really love the crisps!

    Reply
  13. Jody says

    April 13, 2012 at 12:01 am

    Yum, I love parmesan crisps. Sometimes I just put parmesan in a pan to make a huge crisp and eat it with salad for dinner. Which is a little embarrassing to admit. And I so with you (and the recipe) on pre-cooking shrimp, so much better. On a total aside, you are one of favorites to read, so I am passing you the Versatile Blogger Award.

    Reply

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