Apricot Habanero Shrimp Ceviche Lettuce Cups

Apricot Habanero Shrimp Ceviche Lettuce Cups

Bright, fresh, and slightly spicy, these ceviche lettuce cups combine crisp bibb lettuce with marinated shrimp, citrus, crunchy avocado, and a spoonful of Coo Moo Apricot Habanero for a touch of sweet heat. Quick to assemble and visually vibrant, they make an elegant appetizer or light dinner.

Ingredients

• 1 pound raw shrimp, peeled, deveined, and tail-off, cut into 1/2-inch pieces
• 1 cup fresh lime juice (about 8 limes)
• 1/2 cup fresh orange juice (about 1 orange)
• 3 tablespoons Coo Moo Apricot Habanero
• 1 small red onion, finely diced (about 3/4 cup)
• 1 jalapeño, seeded and minced (optional for extra heat)
• 1 cup seeded tomato, small-diced (about 1 medium tomato)
• 1 ripe avocado, diced
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• 8 to 12 bibb or butter lettuce leaves, washed and patted dry
• 1 tablespoon olive oil
• 1/4 cup toasted pepitas or chopped toasted almonds for crunch
• Wedges of lime for serving

Instructions

1. Place the cut shrimp in a glass or nonreactive bowl. Pour the lime and orange juices over the shrimp so they are fully submerged. Cover and refrigerate for 20 to 30 minutes, until the shrimp turns opaque and is “cooked” by the citrus. Stir once halfway through to ensure even marination.
2. While the shrimp marinates, combine the red onion, tomato, jalapeño (if using), cilantro, and cumin in a medium bowl. Season lightly with salt and pepper.
3. Drain the shrimp, reserving about 2 tablespoons of the citrus marinade. Pat the shrimp pieces lightly with paper towels to remove excess liquid and transfer them to the bowl with the vegetables.
4. Add the Coo Moo Apricot Habanero and the reserved citrus marinade to the shrimp mixture. Gently fold to combine. Taste and add salt, pepper, or an extra teaspoon of Apricot Habanero if you want a sweeter, spicier profile. Let sit in the fridge for 10 minutes to allow flavors to meld.
5. Just before serving, fold in the diced avocado and drizzle the olive oil over the mixture. Adjust seasoning as needed. The avocado should remain creamy and not be heavily mashed.
6. Arrange the bibb lettuce leaves on a serving platter. Spoon 2 to 3 tablespoons of the shrimp ceviche into each leaf. Sprinkle toasted pepitas or almonds on top for crunch and garnish with additional cilantro sprigs and lime wedges.
7. Serve immediately. To eat, fold each lettuce cup and enjoy the contrast of bright citrus, sweet-spicy jam, creamy avocado, and crisp lettuce.

Notes

• Storage: The ceviche is best eaten fresh the same day. If you must store leftovers, keep shrimp and avocado separate and combine just before serving. Use within 24 hours.
• Make it heartier: Serve spoonfuls of ceviche over chilled quinoa or a bed of baby greens for a light main course.
• Creative use of the product: The Apricot Habanero is used both as a sweet-spicy dressing component and to finish the ceviche, providing a glossy, fruity heat that balances the citrus and avocado.