Spicy Watermelon Shrimp Ceviche Cups (Printable Version)
# What You Need:
→ Seafood
01 -
225 g medium shrimp, peeled, deveined, tails removed
02 -
240 ml freshly squeezed lime juice (about 6–8 limes)
→ Fruits & Vegetables
03 -
150 g seedless watermelon, small-diced
04 -
½ small red onion, finely diced
05 -
1 medium jalapeño, finely diced (seeds removed for less heat)
06 -
½ medium cucumber, peeled, seeded, and diced
07 -
1 small avocado, diced
08 -
5 g fresh cilantro, chopped
09 -
1 head butter lettuce or 12 small gem lettuce leaves, separated and washed
→ Seasonings & Extras
10 -
¼ teaspoon sea salt, or to taste
11 -
¼ teaspoon freshly ground black pepper
12 -
1 tablespoon extra-virgin olive oil
13 -
1 teaspoon hot sauce (optional, to taste)
# Steps to Follow:
01 -
Prepare an ice bath in a medium bowl.
02 -
Bring a saucepan of salted water to a boil. Add shrimp and cook for 1–2 minutes, until just pink and opaque. Immediately transfer shrimp to the ice bath to chill.
03 -
Once cool, drain shrimp and chop into bite-sized pieces.
04 -
In a non-metallic bowl, combine shrimp and lime juice. Marinate in the refrigerator for 10 minutes.
05 -
Drain most of the lime juice from the shrimp, reserving about 2 tablespoons.
06 -
Add diced watermelon, red onion, jalapeño, cucumber, avocado, and cilantro to the shrimp. Season with salt, pepper, olive oil, and hot sauce (if using). Gently toss to combine.
07 -
Spoon the ceviche mixture into lettuce cups. Serve immediately, garnished with extra cilantro if desired.
# Additional Notes:
01 -
For an extra kick, add a pinch of chili flakes or swap jalapeño for serrano pepper.
02 -
Serve with tortilla chips or plantain chips for added crunch.
03 -
Swap shrimp for cooked scallops or firm white fish if desired.
04 -
Ceviche is best enjoyed fresh but can be chilled for up to 1 hour before serving.