Ingredients :
For the ceviche :
1 lb medium shrimp (peeled, deveined, and diced)
1/2 red onion, finely chopped
1 cucumber, diced
1-2 tomatoes, diced
1/2 cup fresh cilantro, chopped
1-2 jalapeños, finely chopped (optional for heat)
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
Salt and pepper to taste
A dash of hot sauce (optional)
For the cups :
12 small tortilla chips, or mini taco shells, or endive leaves (for a healthier option)
Instructions :
1. Prepare the ceviche:
In a bowl, combine the shrimp, red onion, cucumber, tomatoes, cilantro, and jalapeños.
Pour in the lime and lemon juice, and season with salt, pepper, and hot sauce (if using). Stir gently to combine.
Let the mixture sit in the fridge for at least 30 minutes, or until the shrimp has "cooked" in the citrus juice.
2. Assemble the cups:
If using tortilla chips, simply place one chip in each small cup or appetizer spoon. If using mini taco shells, warm them up slightly in the oven.
Spoon the ceviche mixture into each cup, being sure to include the shrimp and vegetables.
3. Garnish:
Top with extra cilantro or a slice of avocado if desired. Serve chilled and enjoy!