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 the great summer dish; Quick, Fresh & Cooling.


• ½ lbs shrimp
• ½ lbs albacore tuna
• 2 strips bacon, chopped
• ¾ cup Going to the Sun IPA beer
• ¾ cup lemon juice
• ¾ cup lime juice
• 1 mango, peeled and diced
• 1 tomato, diced
• ½ yellow onion, diced
• 1 jalapeño, diced, seeds removed
• 1 tsp Sriracha
• 1 tsp mango hot sauce
• 1 head Napa cabbage
• 1 head radicchio


1. Cover the shrimp and albacore with ½ cup of each lime and lemon juice
2. Refrigerate for at least 2 hours
3. Bake the bacon on a non-stick sheet at 225°F until crisp
4. In a separate bowl, combine the remaining ingredients, and refrigerate for at least 1 hour
5. Drain the shrimp and tuna, toss to combine with other ingredients
6. Scoop a decent amount of the ceviche into the leaves of the radicchio and napa cabbage
7. Sprinkle chopped bacon on top of the rolls
8. Serve immediately


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