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 the great summer dish;

  1. Quick
  2. Fresh
  3. Cooling

This particular recipe features the Going to the Sun IPA from the Great Northern Brewing of Whitefish, Montana and the Imperial Red Bacon.

Ceviche History

No one knows, but man is it delicious.

IPA Ceviche Lettuce Wraps with Bacon

IPA Ceviche Lettuce Wraps with Bacon

IPA Ceviche Lettuce Wraps with Bacon

Ingredients

  • ½ lbs shrimp
  • ½ lbs albacore tuna
  • 2 strips bacon, chopped
  • ¾ cup Going to the Sun IPA beer
  • ¾ cup lemon juice
  • ¾ cup lime juice
  • 1 mango, peeled and diced
  • 1 tomato, diced
  • ½ yellow onion, diced
  • 1 jalapeño, diced, seeds removed
  • 1 tsp Sriracha
  • 1 tsp mango hot sauce
  • 1 head Napa cabbage
  • 1 head radicchio

Instructions

  1. Place the shrimp and albacore in a small bowl
  2. Cover with ½ cup of each lime and lemon juice
  3. Refrigerate for at least 2 hours
  4. Bake the bacon on a non-stick sheet at 225°F until crisp
  5. In a separate bowl, combine the remaining ingredients
  6. Refrigerate for at least 1 hour
  7. Drain the shrimp and tuna, toss to combine with other ingredients
  8. Scoop a decent amount of the ceviche into the leaves of the radicchio and napa cabbage
  9. Sprinkle chopped bacon on top of the rolls
  10. Serve immediately

IPA Ceviche Lettuce Wraps - Deconstructed
IPA Ceviche Lettuce Wraps – Deconstructed
IPA Ceviche Lettuce Wraps with Bacon Plated
IPA Ceviche Lettuce Wraps with Bacon Plated

Thoughts?