Bring a pot of water to a boil. Add the cleaned shrimp and cook for 1-2 minutes until they turn pink and opaque. Drain and rinse the shrimp under cold water to stop the cooking process. 

In a large bowl, combine the shrimp with the juice of 6 limes, salt, and pepper. Let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Dice the avocados, tomatoes, and cucumber. Finely chop the cilantro and chop the red onion. Deseed and finely dice the jalapeño.

After the shrimp has marinated, add the diced avocado, tomatoes, cucumber, jalapeño, red onion, and chopped cilantro to the bowl with the shrimp. Gently toss everything together until well combined. Adjust seasoning with more salt and pepper if needed.

Cover the ceviche mixture with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together and the ingredients to chill.

When ready to serve, arrange the Tanimura & Antle Artisan Romaine Lettuce leaves on a platter. Spoon the ceviche onto the lettuce leaves, allowing guests to scoop up the ceviche lettuce taco boats.

Garnish the ceviche with additional cilantro leaves and lime wedges if desired.

Serve with chips and salsa, cilantro lime white rice, black beans, and a Chavela to drink. Enjoy!