Shrimp Ceviche Lettuce Wraps
User Reviews
5
-
Total Time
30 mins
-
Servings
4
-
Calories
125 kcal
-
Course
Main Course
-
Cuisine
Peruvian
Shrimp Ceviche Lettuce Wraps
Description
Shrimp Ceviche Lettuce Wraps combine small pieces of raw shrimp marinated in lime juice until they turn pink and translucent, signaling they are "cooked" without heat. The shrimp are then mixed with diced English cucumber, seeded Roma tomatoes, fresh cilantro, red onion, and diced jalapeno for a balance of crispness, freshness, and gentle spice. The mixture is seasoned lightly with salt and combined with diced avocado to add creaminess.
The ceviche is spooned onto butter lettuce leaves, which serve as a crisp and mild vehicle for the vibrant filling. This preparation highlights the bright acidity of the lime juice and the textural contrast between tender shrimp, crunchy vegetables, and soft avocado, resulting in a refreshing dish well suited for warm weather or as a light starter.
Use only fresh, high-quality shrimp to ensure the best flavor and safe preparation. Watching for the shrimp to turn fully opaque and pink is essential, as this indicates the acid has sufficiently "cooked" the shrimp. Substitutions for ingredients like cucumber, tomato, or lettuce can be made based on preference, but the traditional ingredients balance texture and flavor well.
Ingredients
- 1 pound Shrimp peeled, deveined, tail removed, cut into small pieces, high-quality; raw
- 1 cup lime juice
- 1 cup English cucumber chopped
- 1 cup Roma tomato seeded and chopped
- 1/2 cup cilantro chopped, fresh
- 1/2 cup red onion diced
- 1 tablespoon jalapeno pepper diced
- 1 butter lettuce washed and full leaves pulled off, head
- 1 avocado sliced or diced
- 1/4 - 1/2 teaspoon salt to taste
Instructions
- Chop shrimp into even-sized small pieces and add them to a large mixing bowl. Add the lime juice, ensure all shrimp are covered and then cover the bowl with plastic wrap and set it aside in the fridge and let sit for at least 15 minutes.
- Meanwhile, chop the cucumber, tomatoes, onions, cilantro, and jalapeno. Trim and wash the lettuce and set aside.
- After 15 minutes, check the shrimp. Ensure that the shrimp is "cooked" and that it is no longer gray and is instead pink and transluscent.
- If shrimp is cooked, add veggies and mix well. Season with salt and then add diced avocado and mix.
- Serve in lettuce wraps and enjoy!
Notes
- Frozen shrimp should be thawed in cold water before use to maintain texture.
- Ensure shrimp turn fully opaque and pink in lime juice for safety and texture.
- English cucumbers are preferred for their firmness and small seeds.
- Adjust lime juice acidity by using concentrate or combinations with lemon or orange juice.
- Butter lettuce is ideal for wraps but romaine or similar lettuces can be substituted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 490mg | 20% |
| Potassium | 634mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 2151IU | 43% |
| Vitamin C | 36mg | 40% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
