Fish Ceviche Lettuce Wraps
Fish Ceviche Lettuce Wraps
Try this quick and easy seafood recipe by Sarah Sharratt from UpRooted.
  • Difficulty Level Easy
  • Technique Chilling
  • Preparation Time 1 hour 25 minutes
  • Yield 24 servings
  • Ceviche:
  • 10+½ ounces Mullet, Sea Bass or Grouper fillets, cut into ¼-inch pieces 
  • 113 grams Lime juice (about 3 limes)  
  • 1 tablespoon Fish sauce  
  • 1 tablespoon finely chopped Spring Onions or Scallions  
  • Salt
  • Lettuce Wraps:
  • 3 to 4 heads Little Gem Lettuce, leaves separated 
  • 2 tablespoons finely chopped fresh Cilantro  
  • 2 tablespoons finely chopped fresh Mint  
  • 2 tablespoons finely chopped Spring Onions or Scallions  
  • 1 tablespoon finely seeded and chopped Red Chillies 
  • 1 tablespoon Sesame Oil  
  • 1 tablespoon Sesame seeds
  1. For the ceviche: Place the fish pieces in a nonreactive bowl or shallow dish. Stir together the lime juice, fish sauce, spring onions and 1 teaspoon salt in a small bowl; pour over the fish, stirring gently to coat all the pieces. Cover with plastic wrap and refrigerate for 45 minutes to 1 hour
  2. For the lettuce wraps: Place each lettuce leaf, curved side up, on a large serving platter. Remove the fish from the refrigerator and divide it evenly among the leaves
  3. Top each lettuce wrap with a sprinkle of cilantro, mint, spring onions, red chiles, sesame oil and sesame seeds. If you like, you can also spoon a little of the marinating liquid into each wrap

Cook’s Note: Avoid oily fish (such as tuna, sardines or mackerel) when making ceviche

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