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National Ceviche Day!

Today, we celebrate Ceviche (pronounced seh-vee-chay), a beloved and flavorful seafood dish originating from the Caribbean and Latin American coastal regions. 🌊🍽️

Ceviche is a vibrant culinary creation that combines fresh fish or shrimp with zesty citrus juices (usually lime or lemon), aromatic herbs, and a medley of colorful vegetables. The result is a refreshing, tangy, and utterly delightful appetizer or main course. 🦐🍋

According to, "Ceviche, or at least something very similar to it, looks to have been eaten way back 2000 years ago, according to archeological records. In fact, according to some historians, the meal was brought to Peru by the Moorish women of Granada. It started out at the time in the form of a dish that would eventually become what is known today as ceviche.

The United States started serving up this meal in around the 1980s and, as such, it may be found prepared in a number of different ways if it is sought out throughout North America.

Traditionally, ceviche is prepared by marinating fish in a citrus mixture, but there are many different variants of the way it is ultimately presented for consumption. In Ecuador, it might be found to be more soup-like in appearance, whereas in Mexico it can be found served with tortillas. Ceviche is especially loved in Peru, where it is generally considered to be part of the national heritage and is often referred to as their national dish."

In honor of today, here are a few ways you can pay homage:

📍Feel free to enjoy this exquisite dish on a sunny day by the beach, imagining the ocean breeze and the sound of waves. 🌴🌞

📍Take a Trip to Lima, Peru



  • Tortilla Cups

  • 6   (11-inch) flour tortillas

  • 2 teaspoons vegetable oil

  • Sour Cream Filling and Ceviche

  • 2 tablespoons finely chopped fresh cilantro

  • 1 lime

  • 1/2 cup sour cream

  • 1 garlic clove, pressed

  • 1/4 teaspoon salt, divided

  • 8 ounces cooked large shrimp, peeled and deveined, tails removed

  • 1/2 medium red bell pepper

  • 1 serrano pepper, seeded

  • 1/3 cup finely chopped seedless cucumber

  • 1/4 cup finely chopped red onion

  • Additional cilantro sprigs for garnish (optional)

  • Cucumber Fan (optional)


  1. 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 a Mini-Muffin Pan using Mini-Tart Shaper. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.

  2. For sour cream filling, finely chop cilantro using Pizza Cutter. Zest lime using Microplane® Adjustable Fine Grater. In (1-cup) 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.

  3. 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®.

  4. 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.

Yield: 24  servings

Nutrients per serving: Calories 50, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 5 mg, Carbohydrate 4 g, Protein 2 g, Sodium 80 mg, Fiber 0 g

Your Pampered Chef Cook's Tips:

These tortilla cups can be filled with other fillings such as chicken, tuna or egg salad; cooked taco meat topped with shredded cheese; hummus topped with finely diced red bell pepper or ripe olives; or guacamole topped with salsa and/or sour cream.

Preparing a Cucumber Fan: Slice a 1/2-inch piece horizontally off of one side of the cucumber. Trim ends of the cucumber piece at an extreme angle. Make diagonal cuts at 1/8-inch intervals, being careful not to cut all the way through other end. Carefully fold every other slice back toward the end to form a fan shape.




1 CUP PREP BOWL: #1825







Don't have these item on hand, don't panic. Pick them up here⬇️

ACTION STEP: A flavorful sour cream filling and ceviche (SE-VEE-CHEH), a Latin American Seafood Dish, are spooned into flour tortilla cups and melt in your mouth, so invite your friends and family over and let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:

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