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IPA Ceviche Lettuce Wraps with Bacon

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"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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Ingredients

2 h 55 m servings 305 cals
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • 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


Per Serving: 305 calories; 4.4 g fat; 35.4 g carbohydrates; 32.8 g protein; 117 mg cholesterol; 344 mg sodium. Full nutrition

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