Shrimp Ceviche Lettuce Wraps

Cooking Time

6 minutes

Prep Time

20 minutes

Serving Size

If you’re looking for a healthy lunch that feels anything but ordinary, these Chili Shrimp Ceviche Lettuce Wraps are sure to impress. Packed with crisp vegetables, hearts of palm, artichokes, and zesty lime flavor, they deliver a fresh, vibrant twist on lunchtime. Topped with smoky chili-spiced shrimp and wrapped in crunchy lettuce leaves, every bite is loaded with bold flavor, satisfying texture, and plenty of color.

Made with Wesson Canola Oil, both the bright citrus marinade and quickly seared shrimp come together beautifully, creating a light yet filling meal that’s perfect for lunch at home, meal prep, or casual entertaining. Naturally packed with vegetables and protein, these wraps strike the perfect balance between fresh and satisfying. Whether you’re looking to add more wholesome meals to your routine or simply want a lunch that will wow family and friends, this recipe delivers big flavor with minimal effort.

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CONTAINS:

shellfish

Ingredients

Ceviche

Hearts of palm, chopped 1 can, drained.

Artichoke hearts, quartered 1 can, drained.

Persian cucumbers 2 sliced.

Tomato, seeded 1 large, diced.

Red onion, thinly sliced 1/2 medium.

Jalapeño, seeded 1/2 diced.

Cilantro, chopped 1/4 cup.

Marinade

Limes, juiced 2 .

Wesson Vegetable Oil 1/4 cup.

Garlic, minced 1 clove.

Granulated sugar 1/2 tsp.

Salt 1/2 tsp.

Shrimp

Wesson Vegetable Oil 2 tbsp.

Shrimp, raw, peeled, deveined 16 large or xl.

Chipotle powder 1/4 tsp.

Onion powder 1/2 tsp.

Salt & pepper to taste.

Iceberg lettuce 8 leaves, washed & dried.

Parchment paper 4 - 12" x 12" sheets.

Method

Ceviche

In a large bowl, combine hearts of palm, artichokes, cucumber, tomato, cucumber, onion and jalapeño.

In a small bowl, whisk together marinade ingredients and toss with ceviche. Refrigerate for 30 minutes or until ready to use.

Shrimp

Heat Wesson Canola Oil in a sauté pan over medium. Toss shrimp with chipotle and onion powder.

Sauté shrimp turning halfway through cooking until no longer transparent, approx. 3 minutes per side. Remove from heat and season with salt and pepper as desired. Allow to cool for ten minutes.

Assembly Method

To make wrap, Place two leaves of lettuce on parchment to form a cup. Spoon ¼ of the ceviche down the center and top with 4 shrimp. Roll lettuce using parchment to form wrap. Twist both ends, cut through the middle of the wrap, through the parchment to create two halves.