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.
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.
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.
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.
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.
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.
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
4 servings