Fish Ceviche Lettuce Wraps

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.
  • Level: Easy
  • Total: 1 hr 25 min (includes marinating time)
  • Active: 40 min
  • Yield: about 2 dozen wraps
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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 


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 


  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.