Description
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
- 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
Prep Time: 35 mins
Cook Time: 20 mins
Total Time: 2 hrs 55 mins
Servings: 4