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.


Recipe Summary

35 mins
20 mins
2 hrs
2 hrs 55 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • Spread bacon pieces on the lined baking sheet.

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

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

Editor's Note:

Nutrition data for this recipe includes the full amount of lime and lemon juice. The actual amount of lime and lemon juice consumed will vary.

Nutrition Facts

305 calories; protein 32.8g 66% DV; carbohydrates 35.4g 11% DV; fat 4.4g 7% DV; cholesterol 116.7mg 39% DV; sodium 344.1mg 14% DV. Full Nutrition