‘SUMMER CE-BEER-CHE’
For the beer, Gorelick and Brown recommend something light and hoppy, like the Bissell Brothers’ Substance or Rising Tide Daymark. You can make the ceviche a day ahead, but after four hours, drain off most of the juice or the fish will turn mushy. .
Serves 4 to 6
1 pound local white fish fillets, such as hake, cut into 1/4 inch cubes
1 mango, peeled and diced
1 cup roughly chopped cilantro leaves
½ small red onion (about ¼ cup) diced
½ poblano chili pepper, diced
1 serrano chili pepper, sliced into thin discs
1 teaspoon sea salt
½ cup freshly squeezed lime juice
¼ cup freshly squeezed lemon juice
¼ cup fresh cold beer
¼ cup chopped scallions
½ cup diced avocado
Tortilla chips
Gently mix the fish, mango, cilantro, onion, chili peppers and salt in a large bowl. Combine the citrus juices and slowly add to the bowl. Mix gently to make sure the fish is evenly coated and mostly submerged in the citrus. Refrigerate.
After 20 minutes, add the beer, then chill the mixture for at least 2 hours. When you’re ready to eat, sprinkle the ceviche with scallions and avocado and serve with tortilla chips.
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