Lettuce Wraps With Smoked Trout

• 2 medium carrots, peeled
• 1/2 unpeeled English hothouse cucumber (do not remove seeds)
• 1/4 cup thinly sliced shallots
• 1/4 cup thinly sliced jalapeno chiles with seeds (preferably red; about 2 large)
• 2 tablespoons fresh lime juice or unseasoned rice vinegar
• 1 tablespoon sugar
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)*
• 2 4.5-ounce packages skinless smoked trout fillets,** broken into bite-size pieces (about 2 cups)
• 1 cup diced grape tomatoes
• 1/2 cup whole fresh mint leaves
• 1/2 cup small whole fresh basil leaves
• 16 small to medium inner leaves of romaine lettuce (from about 2 hearts of romaine)
• 1/3 cup (about) Asian sweet chili sauce***
• 1/4 cup finely chopped lightly salted dry-roasted peanuts

1. Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch-long sections, then cut sections into matchstick-size strips. Place in large bowl. Add shallots, jalapenos, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature.
2. Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer trout-vegetable mixture to large strainer and drain off liquid. Return trout-vegetable mixture to same bowl; add mint and basil and toss to blend.
3. Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts.

carrots, hothouse cucumber, shallots, lime juice, sugar, fish sauce, trout, grape tomatoes, mint, fresh basil, sweet chili sauce, peanuts

Taken from www.epicurious.com/recipes/food/views/lettuce-wraps-with-smoked-trout-354304 (may not work)