Shrimp Ceviche Lettuce Cups

Ingredients

• ½ pound shrimp, peeled, tails off and deveined, butterflied and cut into pieces
• ¼ jalapeño (if you're adverse to heat, you can remove the seeds and ribs. I didn't because I liked the spice), plus more for garnish
• ½ ­inch knob of fresh ginger, peeled
• Small handful of cilantro, plus a few extra leaves for garnish
• 1 garlic clove
• Juice from 3 limes
• Pinch of salt
• 1 Persian cucumber, cut into a small dice
• 1 shallot, minced
• 1 head of butter lettuce, leaves torn and separated
• ½ avocado, thinly sliced

Instructions

1. 1
   Add the shrimp to a medium bowl. To a food processor, add the jalapeño, ginger, cilantro, garlic, lime juice and a few pinches of salt. Pulse until all of the ingredients are minced and the mixture resembles a very loose sauce.
2. 2
   Pour the lime juice mixture over the shrimp and transfer to the fridge. The cooking process for shrimp should take about 20 to 30 minutes. Mix in the cucumber and minced shallot. If you’d like you can mix in more jalapeño slices. I’d say give it a try first since the heat from jalapeños can vary.
3. 3
   Meanwhile, arrange the leaves of lettuce on a large plate or platter. Add spoonfuls to the center of each lettuce leaf. Garnish with a few pieces of avocado and cilantro leaves. Serve immediately.