Ceviche Lettuce Wraps Recipes

CEVICHE LETTUCE WRAPS

An elegant presentation that is suitable for guests. In this "ceviche" you can use precooked salad shrimp, or the more traditional raw shrimp, and serve in a romaine lettuce wrap. Of course you can use any lettuce you prefer, such as green leaf lettuce, red leaf lettuce, or Boston leaf lettuce. My husband prefers his ceviche served on a bed of iceberg lettuce rather than a wrap. You could also get really fancy if you are ambitious. Cut "strings" out of green onions and tie bundles. Thinly sliced green onions, soaked in ice water get curly. Very pretty. Created for the Craze-E Salad Contest. REVISED after reviews.:wink:

Provided by threeovens

Categories < 4 Hours

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ceviche Lettuce Wraps image

Steps:

Combine shrimp, radish, red pepper, red and green onions in a bowl; squeeze fresh lime juice over top and stir.
Cover and let marinate in refrigerator for 2 hours.
Stir in cilantro, and chili paste.
Just before serving, core and peel avocado. Cut into six slices, lengthwise.
For each serving, take one lettuce leaf, place an avocado slice inside, some chopped tomato, a few green peas if using, and then heap with a couple of spoonfuls of ceviche; season with salt and pepper, if desired.

Ingredients

1/2 lb small baby shrimp, cooked or 1/2 lb raw baby shrimp
1/2 cup red radish, sliced thin and cut into matchsticks
1 tablespoon red onion, minced
1 tablespoon red pepper, minced
1/2 cup green onion, thinly sliced on the diagonal (I use kitchen shears)
2 tablespoons fresh lime juice (about 2 limes)
1 tablespoon fresh cilantro, chopped (I, again, use kitchen shears)
2 teaspoons asian chili paste (or less to taste)
1/2 cup summer slicing tomatoes, cut into small dice
avocado
lettuce leaf, of your choice (see intro)
salt & freshly ground black pepper (optional)

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.

Provided by Radd Icenoggle

Categories Shrimp Appetizers

Time 2h55m

Yield 4

Number Of Ingredients 14

IPA Ceviche Lettuce Wraps with Bacon image

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

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

CEVICHE

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

Provided by James Martin

Categories Dinner

Time 1h50m

Yield Serves 6 as a starter

Number Of Ingredients 10

Ceviche image

Steps:

In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

Nutrition Facts : Calories 154 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium

Ingredients

500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion , sliced into rings
handful pitted green olives , finely chopped
2-3 green chillies , finely chopped
2-3 tomatoes , seeded and chopped into 2cm pieces
bunch coriander , roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips , to serve

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