IPA CEVICHE LETTUCE WRAPS WITH BACON

IPA Ceviche Lettuce Wraps with Bacon image

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.

Provided by Radd Icenoggle

Categories Appetizers and Snacks Seafood Shrimp

Time 2h55m

Yield 4

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 344.1 mg, Sugar 18.1 g