Ceviche Lettuce Wraps

"An elegant presentation that is suitable for guests. In this "ceviche" you can use precooked salad shrimp, or the more traditional raw shrimp, and serve in a romaine lettuce wrap. Of course you can use any lettuce you prefer, such as green leaf lettuce, red leaf lettuce, or Boston leaf lettuce. My husband prefers his ceviche served on a bed of iceberg lettuce rather than a wrap. You could also get really fancy if you are ambitious. Cut "strings" out of green onions and tie bundles. Thinly sliced green onions, soaked in ice water get curly. Very pretty. Created for the Craze-E Salad Contest. REVISED after reviews.:wink:"
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
2hrs 15mins


  • 12 lb small baby shrimp, cooked or 1/2 lb raw baby shrimp
  • 12 cup red radish, sliced thin and cut into matchsticks
  • 1 tablespoon red onion, minced
  • 1 tablespoon red pepper, minced
  • 12 cup green onion, thinly sliced on the diagonal (I use kitchen shears)
  • 2 tablespoons fresh lime juice (about 2 limes)
  • 1 tablespoon fresh cilantro, chopped (I, again, use kitchen shears)
  • 2 teaspoons asian chili paste (or less to taste)
  • 12 cup summer slicing tomatoes, cut into small dice
  • avocado
  • lettuce leaf, of your choice (see intro)
  • salt & freshly ground black pepper (optional)


  • Combine shrimp, radish, red pepper, red and green onions in a bowl; squeeze fresh lime juice over top and stir.
  • Cover and let marinate in refrigerator for 2 hours.
  • Stir in cilantro, and chili paste.
  • Just before serving, core and peel avocado. Cut into six slices, lengthwise.
  • For each serving, take one lettuce leaf, place an avocado slice inside, some chopped tomato, a few green peas if using, and then heap with a couple of spoonfuls of ceviche; season with salt and pepper, if desired.

Questions & Replies

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  1. An interesting concept for a summer salad, and very pretty contrasting red and green. The taste and texture don't quite come together, however. I would like to try this again with fresh (raw) peas, without marinating the green onion and tomato, for more distinct flavors and less mush.
  2. 5 star - I really should tale off 1 star but the flavor is so good and we enjoyed it so much I don't have the heart to. The reasons I may have taken off 1 star are: The shrimp are a bit skimpy, I would add another dozen, - This served 3 as an appetizer, The instructions should say "do not marinate in a metal container". We have so much mixed lettuce and fresh spinach in the garden that I used small leaves to serve with it. As said we enjoyed it so much as a Sunday appetizer I couldn't take it down a star - This is a winner For sure!
  3. Tasty lunch today. The only element I felt was 'out of place' were the peas...they just didn't seem to do anything to this perky salad and just added mush. Maybe another ingredient would have been better. I think I would go a little lighter with the green onion, too, as it did overwhelm the shrimp and, if I'm using shrimp in a recipe, I like the taste to stand out more. The recipe doesn't state when to add the chile paste - it seems pretty obvious that you should probably whisk together with the lime juice and add it then, but that should be stated. Also, adding salt to a recipe would be obvious to an experienced cook, but I don't think that that should be left out in a recipe - a newbie may very well forget to salt, and this recipe does need it. Also the use of 'ceviche'. I hate to quibble, but ceviche is RAW fish that is cooked in the ctirus that it marinates in but the shrimp are already cooked. Little quirks that are easily straightened out. Good recipe, that needs a little fine-tuning. Good work, chef.


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