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; Quick, Fresh & Cooling

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

Hardware

• 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

Directions

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

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bon appetit