Shrimp, watermelon, citrus, and herbs come together in lettuce cups for a vibrant, refreshing bite.
# Components:
→ Seafood
01 - 1/2 pound medium shrimp, peeled, deveined, tails removed
02 - 1 cup freshly squeezed lime juice (about 6–8 limes)
→ Fruits and Vegetables
03 - 1 cup seedless watermelon, small diced
04 - 1/2 small red onion, finely diced
05 - 1 medium jalapeño, finely diced, seeds removed for less heat
06 - 1/2 medium cucumber, peeled, seeded, and diced
07 - 1 small avocado, diced
08 - 1/4 cup fresh cilantro, chopped
09 - 1 head butter lettuce or 12 small gem lettuce leaves, separated and washed
→ Seasonings and Extras
10 - 1/4 teaspoon sea salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1 tablespoon extra-virgin olive oil
13 - 1 teaspoon hot sauce, optional, to taste
# Directions:
01 - Fill a medium bowl with ice and water to create an ice bath and set aside.
02 - Bring a medium saucepan of salted water to a boil. Add the shrimp and cook for 1 to 2 minutes, until just pink and opaque.
03 - Immediately transfer the cooked shrimp to the prepared ice bath to halt cooking and chill thoroughly.
04 - Once cooled, drain the shrimp and chop into bite-sized pieces.
05 - In a non-metallic mixing bowl, combine the shrimp and lime juice. Marinate covered in the refrigerator for 10 minutes.
06 - Drain most of the lime juice from the shrimp, reserving about 2 tablespoons with the shrimp.
07 - To the marinated shrimp, add diced watermelon, red onion, jalapeño, cucumber, avocado, and chopped cilantro. Season with sea salt, black pepper, olive oil, and optional hot sauce. Gently toss until well combined.
08 - Spoon the ceviche mixture into individual lettuce leaves. Garnish with additional cilantro if desired and serve immediately.
