Summertime Ceviche Lettuce Wraps

Summertime Ceviche Lettuce Wraps

Prepare delicious ceviche lettuce wraps for the celebrations of the season.

Summer sun, something’s begun…and that something is outdoor entertaining season. Or at least, we want it to be. But summer can be chaos: The kids are out of school. Activities are piling up. The idea of it being a break can seem pretty laughable. But there are still ways to win summer before the long, warm days are gone.

We love having family and friends over, but it’s easy to push it off when things get hectic. Same with snacking on something fresh, flavorful, and healthy – it sounds great, but sometimes chips and dip just seem so much easier.

The solution? Ceviche lettuce wraps. If raw fish sounds too advanced for your kitchen, fear not: Making ceviche only takes 20 or so minutes of active work. Then you can get back in the sun and let the citrus juices get to work. Bonus: It won’t create a whole mess of dishes, and serving is simple – just put a spoon in the bowl, put lettuce out on a plate and it’s go time. (Tip: Butter and bibb lettuces work best for lettuce wraps. But if you prefer more crunch, try romaine.)

Whether you prefer your ceviche al estilo Méxicano o Peruano, we’ve got your recipe. And as for a little north-south parity at your party: No one is saying you can’t make both.

Peruvian Ceviche
Serves 6


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2 pounds tilapia (flounder, sole or another firm, white fish work too), cubed
1 teaspoon salt
1/2 teaspoon pepper
6 cloves of garlic, minced
Juice of 10 limes (enough to cover the fish)
1 red onion, sliced thin and chopped
1 habanero, seeded and sliced thin
Fresh cilantro, chopped (to taste, but aim for a few teaspoons)

Stir all ingredients together in a bowl. Chill for 20–30 minutes and enjoy! To serve it the Peruvian way (it is the national dish, after all) add chilled slices of boiled-and-peeled sweet potato and couple-inch slices of corn on the cob on the side.

Mexican Ceviche
Serves 6

1 pound shrimp, cut into pieces
1 pound tilapia (or other white fish), diced fine
Juice of 5 limes
Juice of 3 lemons
3 tomatoes, diced
1 jalapeño, diced
1 serrano chile, diced
1 cucumber, diced
2 cloves of garlic, minced
1 onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon hot sauce (pick your favorite)
Fresh cilantro, chopped
1 avocado, halved and sliced thin

Mix fish with citrus juices. Stir in other ingredients, except for avocado. Chill for 1 hour. Place avocado slices on top and serve.

Do you have a favorite ceviche recipe you can share? Tell us in the comments below.

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