IPA Ceviche Lettuce Wraps with Bacon Popular Recipes

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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."

Ingredients :

  • 1/2 pound raw shrimp - peeled, deveined, and cut into small pieces
  • 1/2 pound albacore tuna, cut into small pieces
  • 3/4 cup lemon juice, divided
  • 3/4 cup lime juice, divided
  • 1 mango, peeled and diced
  • 3/4 cup pale ale (such as Going to the Sun IPA)
  • 1 tomato, diced
  • 1/2 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

Instructions :

Prep : 35M Cook : 4M Ready in : 2H55M
  • 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.

Notes :

  • 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.

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