Name: Ceviche Lettuce Wraps
Yield: 4 servings
Ingredients: 1/2 lb small baby shrimp, cooked or 1/2 lb raw baby shrimp; 1/2 cup red radish, sliced thin and cut into matchsticks; 1 tablespoon red onion, minced; 1 tablespoon red pepper, minced; 1/2 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); 1/2 cup summer slicing tomatoes, cut into small dice; avocado; lettuce leaf, of your choice (see intro); salt & freshly ground black pepper (optional)

Servings: 4 persons

1/2 lb small baby shrimp, cooked or 1/2 lb raw baby shrimp
1/2 cup red radish, sliced thin and cut into matchsticks
1 tablespoon red onion, minced
1 tablespoon red pepper, minced
1/2 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)
1/2 cup summer slicing tomatoes, cut into small dice
avocado
lettuce leaf, of your choice (see intro)
salt & freshly ground black pepper (optional)

1
Combine shrimp, radish, red pepper, red and green onions in a bowl; squeeze fresh lime juice over top and stir.
2
Cover and let marinate in refrigerator for 2 hours.
3
Stir in cilantro, and chili paste.
4
Just before serving, core and peel avocado. Cut into six slices, lengthwise.
5
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Ceviche Lettuce Wraps

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