Ceviche Lettuce Wraps

Recipe by threeovens
READY IN: 2hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • lettuce leaf, of your choice (see intro)
  • salt & freshly ground black pepper (optional)
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DIRECTIONS

  • 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.
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