Fish Ceviche Lettuce Wraps

Try this quick and easy seafood recipe.

INGREDIENTS

• 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

METHOD

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.