Lunch · 25 min · mexican

Shrimp Ceviche Lettuce Cups

Shrimp does the heavy lifting here, with lime rounding it out. A Mexican lunch that takes 25 minutes, start to finish. At 331 calories and 49g protein per serving, it fits easily into a high-protein day. Naturally paleo and keto, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 8 oz Shrimp
• 3 Lime
• 1/2 Cucumber
• 1/4 Red onion
• 1/2 Jalapeño
• 6 leaves Butter lettuce

Steps

1. Bring a pot of salted water to a boil; poach the shrimp 2–3 minutes until just pink.
2. Shock in ice water to stop the cooking, then chop into 1/2-inch pieces.
3. Toss the shrimp with the juice of 3 limes — it should taste distinctly tart.
4. Fold in the diced cucumber, red onion, and jalapeño.
5. Refrigerate 15 minutes so the flavors meld and the shrimp firms up.
6. Taste and add salt — ceviche needs assertive seasoning.
7. Spoon into the lettuce cups and serve ice cold.

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