Sometimes I get a real craving for Asian flavors. I came up with this recipe one day when I was feeling just that. I use mullet fish because they are local and appropriate for a ceviche recipe. You can use any other kind of white fish--just make sure you buy the freshest available. If you let your fishmonger know you are making ceviche, you can usually be sure to get the freshest fish.
Recipe courtesy of Sarah Sharratt
Show: UpRooted
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Fish Ceviche Lettuce Wraps
Total:
1 hr 25 min
Active:
40 min
Yield:
about 2 dozen wraps
Level:
Easy
Total:
1 hr 25 min
Active:
40 min
Yield:
about 2 dozen wraps
Level:
Easy

Ingredients

Ceviche:
  • 10 1/2 ounces mullet, sea bass or grouper fillets, cut into 1/4-inch pieces
  • 4 ounces 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 chiles
  • 1 tablespoon sesame oil 
  • 1 tablespoon sesame seeds 

Directions

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.

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.

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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