Make Shrimp Ceviche Lettuce Cups

My favorite ceviche is the Peruvian variety: lots of lime juice with a bit of ginger and some spice. The lime juice thats leftover after the fish has cooked in it is referred to as leche de tigre or tigers milk. Many say its the perfect remedy for a wicked hangover. I havent been tempted to make this for myself when Ive been suffering but I wouldnt be surprised if itd worked.

The shrimp will actually cook in the lime juice; going from raw to opaque in the matter of 20 to 30 minutes. The ease with this recipe is that the lime juice mixture is made in the food processor so this means no chopping, no mincing, no prep! I used lettuce cups for a healthier option this time around, but theres no reason you couldnt eat this with a few tortilla chips. Thats not a very Peruvian thing to do but it is delicious.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.