Ceviche Lettuce Wraps

• 1/2 lb small baby shrimp, cooked or 1/2 lb raw baby shrimp
• 1/2 cup red radish, sliced thin and cut into matchsticks
• 1 tablespoon red onion, minced
• 1 tablespoon red pepper, minced
• 1/2 cup green onion, thinly sliced on the diagonal (I use kitchen shears)
• 2 tablespoons fresh lime juice (about 2 limes)
• 1 tablespoon fresh cilantro, chopped (I, again, use kitchen shears)
• 2 teaspoons asian chili paste (or less to taste)
• 1/2 cup summer slicing tomatoes, cut into small dice
• avocado
• lettuce leaf, of your choice (see intro)
• salt & freshly ground black pepper (optional)

1. Combine shrimp, radish, red pepper, red and green onions in a bowl; squeeze fresh lime juice over top and stir.
2. Cover and let marinate in refrigerator for 2 hours.
3. Stir in cilantro, and chili paste.
4. Just before serving, core and peel avocado. Cut into six slices, lengthwise.
5. For each serving, take one lettuce leaf, place an avocado slice inside, some chopped tomato, a few green peas if using, and then heap with a couple of spoonfuls of ceviche; season with salt and pepper, if desired.

baby shrimp, red radish, red onion, red pepper, green onion, lime juice, fresh cilantro, asian chili paste, summer slicing tomatoes, avocado, lettuce leaf, salt

Taken from www.food.com/recipe/ceviche-lettuce-wraps-378896 (may not work)