Ceviche Lettuce Wraps Food

LETTUCE WRAPS

Steps:

• Whisk the lime juice, fish sauce, 1 tablespoon of the soy sauce and brown sugar in a large bowl until the sugar dissolves. Add the cilantro, scallions and chiles; set aside.
• Heat the chicken stock in a large skillet over medium heat until steaming but just below a simmer. Add the pork and the remaining teaspoon soy sauce, and cook, breaking into pieces with a spoon (not too small), until the meat is just cooked through and no longer pink, about 6 minutes. Add the ginger and garlic, and remove from the heat. Combine the chicken mixture with the lime mixture until well coated. Let sit for at least 15 minutes while the flavors combine.
• To assemble, put 1 to 2 tablespoons of the chicken filling in the center of each lettuce leaf. Top with chopped peanuts, shredded carrots and chopped cilantro. Strain the remaining liquid from the filling, and serve on the side.

CEVICHE LETTUCE WRAPS

Steps:

• Combine shrimp, radish, red pepper, red and green onions in a bowl; squeeze fresh lime juice over top and stir.
• Cover and let marinate in refrigerator for 2 hours.
• Stir in cilantro, and chili paste.
• Just before serving, core and peel avocado. Cut into six slices, lengthwise.
• For each serving, take one lettuce leaf, place an avocado slice inside, some chopped tomato, a few green peas if using, and then heap with a couple of spoonfuls of ceviche; season with salt and pepper, if desired.

TUNA CEVICHE LETTUCE WRAPS

Steps:

• Cut the tuna (raw), avocado and mango in cubes, place in a bowl.
• Mix all the ingredients for the sauce, and add to the tuna ceviche.
• Serve in lettuce with the rest of the sauce on the side.

MEXICAN CEVICHE

Steps:

• Juice lemons and limes in a juicer.
• Mix fish and onions in a large bowl. Chill for 1-2 hours.
• Add the remaining ingredients.
• Chill for 2 hours or overnight.
• Add salt and pepper to taste.
• Enjoy!
• You can add as much onion, tomatoes, or cilantro, as you wish.

CEVICHE

Steps:

• Begin by cutting the tilapia into very tiny pieces about the size of a green pea. Place the cut up fish in a glass or plastic bowl.
• Juice all 10 limes into the bowl with the fish. Sprinkle 1 tsp salt over the fish and lime juice and mix thoroughly.
• Allow the fish to sit at room temperature in the lime juice for 2 hours until the fish is cooked and turns white.
• Pour half of the lime juice out of the bowl and discard. Add the tomatoes, cilantro, jalapenos, and onion in with the fish and mix well.
• Place plastic wrap over the bowl and store in the refridgerator for 30 minutes to allow the flavors to meld.
• Season with salt to taste and serve.