This dish features succulent shrimp , gently poached and marinated in citrus juice with crisp veggies , avocado , and fresh herbs , all nestled in crunchy lettuce cups . It’s tangy, juicy, and cooling—like summer in a bite.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 10 minsTotal Time 30 minsFor the Ceviche
¾ lb shrimp, peeled and deveined (medium size is ideal)
½ cup fresh lime juice (about 4 limes)
2 tbsp fresh lemon juice
1 small tomato, finely diced (seeds removed)
1 small cucumber, peeled, seeded, and finely diced
½ small red onion, very finely chopped
1 small jalapeño or serrano, deseeded and minced (adjust to heat level)
1 ripe avocado, diced
2 tbsp fresh cilantro, chopped
Salt & pepper, to taste
For Serving
1 head butter lettuce, little gem, or Boston lettuce (washed and leaves separated)
Optional: extra lime wedges, radish slices, microgreens, or hot sauce
Cook the Shrimp (or use precooked)
1
Bring a pot of salted water to a gentle simmer.
Add shrimp and poach for 2–3 minutes , just until opaque and pink. Drain immediately and plunge into an ice bath to cool.
Pat shrimp dry, then chop into bite-size pieces .
Make the Ceviche Mixture
2
In a bowl, combine the lime juice , lemon juice , diced tomato , cucumber , onion , and chili .
Fold in the chopped shrimp , season with salt and pepper , and refrigerate for 15–20 minutes to let flavors meld.
Just before serving, gently stir in the avocado and cilantro .
Assemble the Lettuce Cups
3
Lay out the lettuce leaves on a serving platter.
Spoon a generous scoop of shrimp ceviche into each cup.
Garnish with radish slices , extra cilantro , lime wedges , or a few microgreens if desired.
Tips for Success
4
If using raw shrimp for citrus cooking, ensure shrimp are very fresh and cut them smaller to marinate evenly.
For extra texture, add diced mango or jicama .
Keep lettuce dry and crisp by storing it in the fridge wrapped in a damp paper towel until ready to use.
Variations
5
Add fruit: Try mango, pineapple, or pomegranate seeds for sweetness.
Make it spicy: Add a drizzle of chili oil or a shake of hot sauce before serving.
Tropical twist: Use a mix of lime and orange juice for a sweeter citrus profile.
Suggested Pairings
6
Drink with: Light lager, Sauvignon Blanc, or a citrusy Paloma
Serve with: Tortilla chips, grilled corn, or a chilled gazpacho
Occasions: Outdoor dinners, light lunches, summer appetizers, or tapas spreads
Ingredients For the Ceviche
¾ lb shrimp, peeled and deveined (medium size is ideal)
½ cup fresh lime juice (about 4 limes)
2 tbsp fresh lemon juice
1 small tomato, finely diced (seeds removed)
1 small cucumber, peeled, seeded, and finely diced
½ small red onion, very finely chopped
1 small jalapeño or serrano, deseeded and minced (adjust to heat level)
1 ripe avocado, diced
2 tbsp fresh cilantro, chopped
Salt & pepper, to taste
For Serving
1 head butter lettuce, little gem, or Boston lettuce (washed and leaves separated)
Optional: extra lime wedges, radish slices, microgreens, or hot sauce
Directions Cook the Shrimp (or use precooked)
1
Bring a pot of salted water to a gentle simmer.
Add shrimp and poach for 2–3 minutes , just until opaque and pink. Drain immediately and plunge into an ice bath to cool.
Pat shrimp dry, then chop into bite-size pieces .
Make the Ceviche Mixture
2
In a bowl, combine the lime juice , lemon juice , diced tomato , cucumber , onion , and chili .
Fold in the chopped shrimp , season with salt and pepper , and refrigerate for 15–20 minutes to let flavors meld.
Just before serving, gently stir in the avocado and cilantro .
Assemble the Lettuce Cups
3
Lay out the lettuce leaves on a serving platter.
Spoon a generous scoop of shrimp ceviche into each cup.
Garnish with radish slices , extra cilantro , lime wedges , or a few microgreens if desired.
Tips for Success
4
If using raw shrimp for citrus cooking, ensure shrimp are very fresh and cut them smaller to marinate evenly.
For extra texture, add diced mango or jicama .
Keep lettuce dry and crisp by storing it in the fridge wrapped in a damp paper towel until ready to use.
Variations
5
Add fruit: Try mango, pineapple, or pomegranate seeds for sweetness.
Make it spicy: Add a drizzle of chili oil or a shake of hot sauce before serving.
Tropical twist: Use a mix of lime and orange juice for a sweeter citrus profile.
Suggested Pairings
6
Drink with: Light lager, Sauvignon Blanc, or a citrusy Paloma
Serve with: Tortilla chips, grilled corn, or a chilled gazpacho
Occasions: Outdoor dinners, light lunches, summer appetizers, or tapas spreads
Shrimp Ceviche Lettuce Cups
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