- 1/2 pound raw shrimp - peeled, deveined, and cut into small pieces
- 1/2 pound albacore tuna, cut into small pieces
- 3/4 cup lemon juice, divided
- 3/4 cup lime juice, divided
- 1 mango, peeled and diced
- 3/4 cup pale ale (such as Going to the Sun IPA)
- 1 tomato, diced
- 1/2 yellow onion, diced
- 1 jalapeno pepper, seeded and diced
- 1 teaspoon mango hot sauce
- 1 teaspoon sriracha sauce
- 2 strips bacon, chopped
- 1 head napa cabbage, leaves separated
- 1 head radicchio, leaves separated
- Combine shrimp and albacore tuna in a small bowl; cover with 1/2 cup lemon juice and 1/2 lime juice. Cure in the refrigerator for at least 2 hours.
- Combine remaining lemon juice and lime juice, mango, pale ale, tomato, yellow onion, jalapeno pepper, mango hot sauce, and sriracha sauce in a bowl. Refrigerate until flavors combine, at least 1 hour.
- Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil.
- Spread bacon pieces on the lined baking sheet.
- Bake in the preheated oven until bacon is crisp, 20 to 30 minutes.
- Drain shrimp and tuna; toss with mango mixture to combine. Divide mixture among napa cabbage and radicchio leaves. Sprinkle bacon on top.
04/13/2018
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