IPA Ceviche Lettuce Wraps with Bacon

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.

• Preparation Time: 35 mins
• Cooking Time: 20 mins
• Total Time: 55 mins
• Calories: 305 Calories

Ingredients

• 1 tomato, diced
• 1 mango, peeled and diced
• 1 jalapeno pepper, seeded and diced
• 1 teaspoon Sriracha sauce
• ½ yellow onion, diced
• 2 strips bacon, chopped
• 1 teaspoon mango hot sauce
• 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
• ¾ cup pale ale (such as Going to the Sun IPA)
• 1 head napa cabbage, leaves separated
• 1 head radicchio, leaves separated

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 4

Spread bacon pieces on the lined baking sheet.

Step 5

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

Step 6

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