Fish Ceviche in Lettuce Wraps Recipe

Prep Time Cook Time Serves
15m About 2 dozen lettuce wraps

Sometimes I get a real craving for asian flavors. This fish ceviche recipe happened one day when I was feeling just that. I have used mullet fish because they are local to me and appropriate for a ceviche style recipe. You can use any other kind of white flesh fish that you are able to buy near you. Just make sure you buy the freshest fish available. If you let the fishmonger or fish counter person know that you are using the fish in a ceviche you can usually be sure to get the freshest fish.


For the ceviche:
  • 10 1/2 ounces mullet fillets (or other white flesh fish such as sea bass or grouper)
  • 4 ounces lime juice (from approximately 3 limes)
  • 1 tablespoon fish sauce
  • 1 tablespoon finely chopped spring onion or scallion
  • 1 teaspoon salt
For the lettuce wraps:
  • 3-4 heads gem lettuce
  • 1 tablespoon sesame oil
  • 1 tablespoon finely chopped seeded red chili
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons finely chopped mint
  • 2 tablespoons finely chopped spring onion or scallion
  • 1 tablespoon sesame seeds


Wash, dry and thinly slice your fish fillets into 1/4-inch pieces. Place in a non-metallic bowl or shallow dish. Stir together the lime juice, fish sauce, spring onion and salt. Pour over the fish, stirring slightly to ensure all pieces of the fish are coated in the liquid. Cover with plastic wrap and keep in the fridge for 45 minutes to 1 hour.

Separate the leaves of the gem lettuce, being sure to keep each leaf in one piece. Depending on their size, 3-4 gem lettuce heads should yield about 2 dozen leaves.  Wash and dry well. Place each leaf curved side up on a large serving platter. Once the fish has rested for one hour, remove it from the fridge and divide evenly among the lettuce leaves.

Top each lettuce wrap with a sprinkle of sesame oil, chili, cilantro, mint, spring onion and sesame seeds. If you like, you can also spoon a little of the marinating liquid into each wrap. Serve immediately.


Only fish to avoid in a ceviche recipe is an oily fish such as tuna, sardines or mackerel.

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