When it starts getting warm and sunny out, I switch cooking gears over to things that are simple, fresh and can be made with as little time over a hot stove as possible. Ceviche—fresh shrimp or fish tossed with fresh veggies and lime juice—is probably my favorite of this type of cooking. It’s surprisingly easy to make and happens to pair really nicely with beer (especially a Ninkasi beer). Ceviche one of those back-pocket secrets that can really be a game changer at a summer party.
For this recipe, we add just a bit of Tricerahops Double IPA to the mix. The bitterness of the Tricerahops helps to slightly emphasize the heat of the jalapeños while also cutting down on the fishiness of the shrimp. The big malt sweetness of the beer balances out some of the acidity of the lime to make the whole dish a bit more rounded and smooth. We did this recipe with shrimp, but you can easily sub it out for a meatier fish such as rockfish or snapper. Just make sure your fish is as fresh as possible.
Crack a beer, give yourself 10 minutes and you have the perfect summer party!
Tricerahops Double IPA Ceviche
- 1/2 pound raw shrimp
- Juice of 2 limes
- 1/2 cup Tricerahops Double IPA
- 1 cup diced tomato
- 1 large jalapeño, finely chopped
- 1/2 cup finely chopped onion
- 1 cup loosely chopped cilantro
- Salt and pepper
- Add all ingredients to large bowl and mix thoroughly.
- Spoon into smaller bowls for serving.
- Eat with corn tostadas or corn chips.
- Serves 4