Combine shrimp and albacore tuna in a small bowl.

Add 1/2 cup lemon juice and 1/2 lime juice to the bowl.

Refrigerate and cure for at least 2 hours.

In a separate bowl, combine remaining lemon juice and lime juice, mango, pale ale, tomato, yellow onion, jalapeno pepper, mango hot sauce, and sriracha sauce.

Refrigerate the mixture for at least 1 hour to allow flavors to combine.

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, about 20 to 30 minutes.

Drain the cured shrimp and tuna.

Toss the shrimp and tuna with the mango mixture.

Divide the mixture among napa cabbage and radicchio leaves.

Sprinkle bacon on top of the lettuce wraps.