Ceviche Lettuce Wraps
Elevate your appetizers or light meals with these vibrant and refreshing Ceviche Lettuce Wraps! Perfectly marinated shrimp "cooked" in a zesty blend of lime, lemon, and orange juice form the heart of this dish, complemented by the crunch of butter lettuce and the bold flavors of red onion, tomato, jalapeño, cilantro, and creamy avocado. Ready in under an hour, this no-cook recipe is ideal for warm-weather dining or entertaining, offering a low-carb, gluten-free, and utterly satisfying option. Serve these colorful, citrus-infused wraps immediately for a burst of fresh flavor in every bite!
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Recipe Information
Ingredients
- 1 lb shrimp, peeled and deveined
- 0.5 cup lime juice, freshly squeezed
- 0.25 cup lemon juice, freshly squeezed
- 2 tbsp orange juice, freshly squeezed
- 0.5 cup red onion, finely diced
- 1 roma tomato, finely diced
- 1 jalapeño, finely minced (seeds removed for less heat, optional)
- 0.25 cup cilantro, chopped
- 1 avocado, diced
- 0.5 tsp salt
- 0.25 tsp pepper
- 8 butter lettuce leaves
Instructions
Start by preparing the shrimp. Chop them into bite-sized pieces, about 1/2 inch in size.
In a medium glass or ceramic bowl (avoid metal as it can react with the citrus), combine the chopped shrimp, lime juice, lemon juice, and orange juice. Ensure the shrimp are fully submerged in the citrus mixture.
Cover the bowl with plastic wrap and refrigerate for 30 minutes. The acidity in the citrus juices will 'cook' the shrimp, turning them opaque in color.
While the shrimp is marinating, prepare the other ingredients. Dice the red onion, roma tomato, and jalapeño. Chop the cilantro and cut the avocado into small cubes.
After 30 minutes, remove the shrimp from the refrigerator. Drain off excess liquid if necessary, but leave a small amount of juice for flavor.
Mix the red onion, tomato, jalapeño, cilantro, avocado, salt, and pepper into the shrimp. Stir gently to combine, being careful not to mash the avocado.
Wash and pat dry the butter lettuce leaves. Lay them out on a serving platter.
Spoon the ceviche mixture into each lettuce leaf, dividing it evenly among them.
Serve immediately as a refreshing appetizer or light meal.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.2 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
