Shrimp Ceviche Bites- shrimp ceviche sounds fancy but it is the easiest recipe and tastes so fresh and light. Add a little Latin flair to your summer entertaining!
I’m so ready for warm weather and all the social activities it brings! Let the cookouts and BBQ’s get started! The one problem with attending any warm weather soiree is figuring out what to wear. I’m probably overly self-conscious when it comes to my summer body. I don’t do short dresses, skirts or shorts, and I don’t do anything tight fitting or clingy. The problem with wearing tight fitting clothes to any summer party or event is you can’t eat as much while wearing tight-fitting clothes. It’s a fact.
This is why winter parties are great. You put on a big, baggy sweater than hang out at the buffet table and eat bean dip or sticky wings with reckless abandon. But in your little summer dresses, and tight shorts, you think twice about that second helping of potato salad you know what I mean?
Shrimp ceviche keeps it light
However, if these shrimp ceviche bites are at the buffet table, well eat until your heart is content (or until there are only two left, then you better walk away). These little shrimp ceviche bites are everything you could want in a summer appetizer. They are simple to prepare for starters, plus they are light and taste so fresh! The fillo shells are buttery and flakey and melt in your mouth with each bite! These bites add an elegant Latin flair that will please any palate!
Shrimp ceviche can have varying elements. One thing is always the same; it is flavored with citrus and the dish is always served chilled (sorry that was two things). I added orange juice along with the lemon and the lime, I think the sweetness works well with the bite from the red onion. Cucumbers and jalapenos can be added; I chose to keep my ceviche simple by tossing my shrimp with fresh tomatoes and creamy avocadoes.
Summer is all about keeping it light and fresh; these shrimp ceviche bites are just that!
Shrimp Ceviche Bites
- 1 1lb shrimp 21-25 count, peeled and deveined.
- 1 avocado, diced
- 1 small Roma tomato, diced
- 2 tablespoon chopped red onion
- Juice from 1 lime
- Juice from 1 lemon
- Juice from 1 small orange
- 2 packages (15 count, each) Athens® Mini Fillo Shells
- Bring a small stockpot with salted water to a boil. Add shrimp and boil just for 2-3 minutes. Rinse shrimp under cold water; drain. Chill shrimp for 30 minutes.
- Remove shrimp; chop the shrimp into small chunks. Stir in avocado, diced tomatoes and red onion. Squeeze the juice from one lime, lemon and orange; stir. Refrigerate until ready to serve.
- Meanwhile, heat fillo shells according to package direction and allow them to cool.
- Just before serving divide shrimp mixture between the fillo shells, garnish with cilantro if desired.
Disclosure: I received compensation from Athens Foods for recipe development purposes. All opinions are my own. For more Athens Foods recipes, click here.