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Toasted Corn Cups: Preheat oven to 350 degrees F.
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In a small bowl, combine oil and lime zest.
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Warm the tortillas in a skillet over medium-high heat for 20 seconds per side.
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Transfer the warmed tortillas to a work surface.
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Brush both sides with lime oil and sprinkle liberally with salt.
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Use a 2-inch round cookie cutter to cut 2 to 3 circles from each tortilla.
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Press each circle into a 24-hole mini muffin pan, allowing the edges to curl decoratively.
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Bake for 5 to 7 minutes until the cups are crisp, but not brown.
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Remove from the oven and transfer to a wire rack to cool while making ceviche.
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Ceviche: Bring a large pot of salted water to a boil over medium heat.
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Add the shrimp and remove from the heat.
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Stirring constantly, until the shrimp are just pink and opaque, about 60 to 90 seconds.
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Remove the shrimp with a slotted spoon and to a large bowl of ice water to stop the cooking process.
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While the shrimp are cooling, put the ear of corn on a high burner flame and allow it to lightly char, rotating frequently to char all sides.
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Remove from the heat and slice the grilled kernels from cob.
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Transfer the corn to a large bowl and add red onion, watermelon cubes, orange segments, orange juice, lemon juice, cilantro and jalapeno.
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Roughly chop the cooled shrimp and add it to the bowl.
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Season with salt, to taste.
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Cover and refrigerate for 30 minutes to allow flavors to develop, but not so long as to let the acid in the citrus to continue cooking the shrimp.
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When ready to serve, use a fork to smash avocado together with lime juice in a small bowl.
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Spoon a scant teaspoon of avocado into the bottom of a toasted corn cup and top with some ceviche.
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Repeat with remaining corn cups.
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Arrange on a serving platter and serve immediately.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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25
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
