Shrimp Ceviche Lettuce Wraps
These Shrimp Ceviche Lettuce Wraps are everything you love about Peruvian ceviche, healthy, no cooking required, and gluten-free. They make for a perfect appetizer or light, easy meal!
It’s an oldie but a for sure goodie! Before kids, after we took a trip to Seattle (specifically designed around our English Mastiff and where we could bring him) and after bringing home some incredibly fresh fish from the famous Pike Place Market, these Shrimp Ceviche Lettuce Wraps are as good now, as they were then, but now with new and improved pictures and instructions!
What is Ceviche
Cevchicle is a Latin American dish where fresh is “cooked” in citrus by the acid in lime juice marinating and denaturing the proteins in the fish to
Ingredients Needed
- Shrimp – Fresh is always preferred, especially for this easy shrimp ceviche, however, you can use frozen.
- Lime Juice – Absolutely key for “cooking’ the shrimp!
- Red Onion – The stronger flavor of the red onion is best for this recipe, but you can of course also use a yellow or white if that’s all that you have.
- Cucumber – We love English cucumbers for this because of they are firmer and have fewer seeds.
- Tomatoes – We use romas for this recipe because they have fewer seeds. They make for the best to
- Jalapeno – Just a touch to add some flavor and a little bit of heat. You can also use serrano, but jalapeno is a bit milder.
- Cilantro – Fresh is best for this recipe, but you could also use fresh coriander.
- Avocado – To finish and top the ceviche with.
- Salt and Pepper – The final seasoning.
What is Ceviche?
Ceviche is a Peruvian dish (now popular in most of South America), of raw fish cured in fresh citrus. The acid in the citrus will break down the proteins in the seafood which is what “cooks” the seafood without any heat and destroys any harmful bacteria.
We prefer to use all lime juice, but you can use any combination of citrus. Lemon and orange in any combination with lime is also a great option.
The best part about ceviche? How fast and easy it is, and how no oven, stovetop, or added heat is required. Which makes this easy shrimp ceviche the perfect summer recipe!
Once the shrimp is “cooked,” then to finish them, it’s just adding your veggies and parsley, and give it a good mix.
All mixed together and this easy shrimp ceviche is ready for however you want to serve it. Lettuce wraps, some homemade corn tortilla chips, or just in a little serving cup.
Ceviche FAQs
While any kind of citrus will work (lemon or orange works too), should you use fresh lime juice or concentrated? While fresh will work, we actually recommend using if not all, but a majority concentrated lime juice because it has the guarantee of the citrus level vs. fresh juice from limes.
The key to knowing that the shrimp in the ceviche is cooked is to look at the color. Raw shrimp will be gray, but once it begins to cook, the shrimp will start to turn pink and then turn translucent. It should look just like cooked shrimp.
The higher the citrus level of the juice (concentrate vs. fresh) the faster it will take. The size of the shrimp will also matter, which is why we like to cut the shrimp into smaller pieces. This will allow the shrimp to “cook” in about 15 – 30 minutes.
Absolutely! Rockfish, bass, grouper, sole, or another semi-firm lean white fish will be a great option, too.
Totally! Just defrost it first in a bowl of cold water and you’re good to go.
Shrimp Ceviche Lettuce Wraps, ready fast and the perfect hot weather, gluten-free meal!
More lettuce Wrap Love
- Instant Pot Gochujang Chicken Lettuce Wraps
- Curry Chicken Salad Lettuce Wraps
- Sweet Sesame Turkey Lettuce Wraps
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Shrimp Ceviche Lettuce Wraps
Ingredients
- 1 pound high-quality raw shrimp peeled, deveined, tail removed, cut into small pieces
- 1 cup lime juice
- 1 cup English cucumber chopped
- 1 cup roma tomato seeded and chopped
- 1/2 cup fresh cilantro chopped
- 1/2 cup red onion diced
- 1 tablespoon jalapeno pepper diced
- 1 head of butter lettuce washed and full leaves pulled off
- 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!
How did you cook the shrimp?
Tracy, Thanks for stopping by my little eclectic blog. Ceviche yum!
Be well, Tracey