In the summer, my best appetizers are fresh and fresh—recipes where I can let the ingredients speak for themselves. These shrimp crudo endive boats are the perfect example! It’s an easy appetizer recipe that uses good-quality shrimp and a light citrus marinade. I like to serve them with tortilla chips on the side. Every bite is filled with the sweet, natural flavor of the sea. Yum!
What is shrimp crudo?
First things first: Crudo means “raw” in Italian. It’s a style of preparing seafood with citrus, olive oil, and seasonings—without “cooking” the shrimp. It’s fresh, sophisticated, and absolutely delicious. If you’re thinking, “That sounds like ceviche,” you’re right! It’s a similar method. Read on to learn more!
What’s the difference between crudo, ceviche, and sashimi?
Sashimi is thinly sliced and very high-quality raw fish. It’s from Japanese cuisine and it’s usually served plain or with a dipping sauce. You may have tried it at your favorite sushi spot! Ceviche, from Spanish cooking, cures seafood in citrus juice, transforming its texture. Although “crudo” means “raw,” shrimp crudo is more similar to ceviche than it is to sashimi. Crudo uses light citrus and oil to preserve the shrimp’s texture and freshness. The end result is fresh seafood with a subtle, elegant flavor.
What pairs well with crudo?
Think crisp, light accompaniments with flavor profiles on the milder side: Tortilla chips, crostini, or even mini corn tortillas. A dry white wine like Pinot Grigio or Sauvignon Blanc brings out the citrus notes beautifully!
Does endive need to be cooked?
Nope! Baby gem lettuce (or Belgian endive) boats are simply rinsed and separated. Their slight bitterness and crisp texture perfectly contrast the tangy shrimp. It’s the perfect green for this summer-inspired lettuce boat recipe!
How to Store Shrimp Crudo
You can clean and marinate your shrimp up to 2 hours ahead of time. Then assemble and serve immediately (within 30 minutes of plating) for optimal freshness. I don’t recommend keeping your leftovers, as it’s essentially raw seafood.
What is a brunoise cut?
You’re going to use a cutting technique called brunoise for this recipe. Brunoise cut means finely dicing vegetables into tiny squares (about ⅛” on all sides)—like we do with the fennel in the recipe below. It adds refined texture and flavor without overpowering the shrimp.
Yummy Shrimp Crudo Variations to Try
This shrimp crudo is elegant on its own, but there’s always room to make it your own! Here are a few ideas to customize the recipe depending on tastes and dietary preferences.
Add a Citrus-Infused Olive Oil Drizzle
For a luxurious finishing touch, try a drizzle of citrus-infused olive oil right before serving. It adds a layer of brightness and blends beautifully with the flavors in the marinade.
Sprinkle with Smoked Paprika for Depth
If you want to play up the smoky notes, a light sprinkle of smoked paprika can enhance the flavor without overpowering the delicacy of the shrimp.
Make It Plant-Based
Looking for a vegetarian-friendly option? You can skip the shrimp and substitute with marinated tofu cubes or diced cucumber. Use the same citrus marinade for a refreshing, crudo-style bite that’s just as beautiful and flavorful. Taste periodically to decide when you think it’s ready.
Try a Touch of Fresh Citrus Zest
A sprinkle of orange or grapefruit zest just before serving can add even more dimension to this dish. It amplifies the citrus profile and adds a pop of color to each lettuce boat.
Shrimp Crudo in Baby Gem Lettuce Boats Recipe
Citrus-marinated shrimp crudo, finely chopped fennel, and bright jalapeño nestled in crisp baby gem lettuce boats—an elegant, no-cook appetizer perfect for summer entertaining.
Ingredients
Instructions
- Chop the raw shrimp into ½-inch pieces and place them in a bowl.
- In another bowl, mix together the lime, lemon juice, yuzu juice, both zests, black pepper, sugar, smoked paprika and olive oil.
- Pour this mixture over the shrimp and stir.
- Next add the shallot, jalapeño, and fennel. Stir to coat.
- Let the shrimp marinate in the fridge for about 2 hours, stirring once during that time, to gently enhance the flavors without over-curing the shrimp.
- Assemble the baby gem boats: Trim the blunt end from the lettuce and gently separate the leaves, being careful not to tear them. As the leaves get smaller, you may need to use a second one to maintain consistency in size. Use the remaining smaller leaves for another salad.
- Strain off the marinade from the shrimp mixture.
- Arrange the lettuce boats on a board or platter and spoon about 1 tablespoon of shrimp crudo into each endive boat.
- Garnish with the chopped chives and the capers and drizzle a little more oil over each leaf.
- Serve immediately.
