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Shrimp Ceviche Lettuce Wraps
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Ingredients
Shrimp Ceviche Lettuce Wraps
- 1 pound Shrimp, peeled and deveined
- 1/4 cup Lime Juice, divided
- 2 cloves Garlic, minced
- 1/2 cup Tomatoes, diced
- 1/2 cup Cucumber, diced
- 1/2 cup Red Onion, diced
- 1/2 cup Avocado, diced
- 1/2 cup Pineapple Tidbits
- 2 Tablespoons Fresh Cilantro, chopped
- 6-8 Leaves Romaine Lettuce
- Salt and Pepper, to taste
- Fresh Cilantro, torn for garnish
Sweet and Tangy Sauce
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream
- 2 Tablespoons Ketchup
- 2 Tablespoons Lime Juice
- 1 teaspoon Garlic Paste (or 2 cloves garlic, minced)
- 1 teaspoon Hot Sauce (I use Tabasco or Sriracha)
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Ground Cumin
- Salt and Pepper, to taste
Instructions
Shrimp Ceviche - Raw Method
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Place the shrimp in a bowl and add 2 tablespoons of lime juice and a pinch of salt.
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Place the bowl in the fridge and let it cook for 3 hours. Stir the shrimp halfway through. That's it!
Shrimp Ceviche - Boiled Method
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Put water and ice in a bowl and set aside.
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In a medium sauce pan, bring salted water to a boil. Add the shrimp and cook for 3 minutes, and 3 minutes only.
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Drain the water and place the shrimp in the bowl of ice water. This is called "shocking." It stops the cooking process.
Sweet and Tangy Sauce
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In a mixing bowl, combine all the ingredients for the Sweet and Tangy Sauce and mix thoroughly.
Assembling the Lettuce Wraps
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Mix all the ingredients for the shrimp ceviche in a bowl - tomatoes, cucumbers, red onion, avocado, pineapple, garlic, fresh cilantro, lime juice, salt, and pepper. Spoon some of the ceviche onto the Romaine lettuce leaves.
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Drizzle some Sweet and Tangy Sauce over each wrap and top with torn fresh cilantro.