IPA Ceviche Lettuce Wraps with Bacon recipe

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Ingredients

½ pound raw shrimp - peeled, deveined, and cut into small pieces
½ pound albacore tuna, cut into small pieces
¾ cup lemon juice, divided
¾ cup lime juice, divided
1 mango, peeled and diced
¾ cup pale ale (such as Going to the Sun IPA)
1 tomato, diced
½ yellow onion, diced
1 jalapeno pepper, seeded and diced
1 teaspoon mango hot sauce
1 teaspoon sriracha sauce
2 strips bacon, chopped
1 head napa cabbage, leaves separated
1 head radicchio, leaves separated

Nutrition Info

305.1 calories
carbohydrate: 35.4 g
cholesterol: 116.7 mg
fat: 4.4 g
fiber: 6.3 g
protein: 32.8 g
saturatedFat: 1.2 g
servingSize: -
sodium: 344.1 mg
sugar: 18.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine shrimp and albacore tuna in a small bowl, cover with 1/2 cup lemon juice and 1/2 lime juice. Cure in the refrigerator for at least 2 hours.

  2. Combine remaining lemon juice and lime juice, mango, pale ale, tomato, yellow onion, jalapeno pepper, mango hot sauce, and sriracha sauce in a bowl. Refrigerate until flavors combine, at least 1 hour.

  3. Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil.

  4. Spread bacon pieces on the lined baking sheet.

  5. Bake in the preheated oven until bacon is crisp, 20 to 30 minutes.

  6. Drain shrimp and tuna, toss with mango mixture to combine. Divide mixture among napa cabbage and radicchio leaves. Sprinkle bacon on top.

Recipe Yield

4 servings

Recipe Note

The temperatures keep creeping up as winter gives way to spring and eventually summer. With these sun-filled days, lighter fare for dinner is more in order. Ceviche, fresh raw fish cured in citrus juices, meets the requirements for a great summer dish: quick, fresh, cooling. This particular recipe features the Going to the Sun IPA from the Great Northern Brewing of Whitefish, Montana.

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