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Sour Beer Ceviche: Recipe by Brendan Barwise, Sentinel Brewing Co

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Sour Beer Ceviche: Recipe by Brendan Barwise, Sentinel Brewing Co

This simple recipe uses the acidity of citrus and sour beer to quickly cure the fish. It's refreshing and tart, perfect for a summer's day lunch alongside a cold beer. It's great paired with the beer you cured it in or a Witbier like Camden Brewery's Gentleman's Wit.


  • 250g fresh white fish, cut into 1cm cubes
  • 50ml sour beer (a fruity Gose wheat beer adds nice flavour, such as our Sentinel RRG)
  • 1/2 red onion, chopped finely (soak in ice water to take harsh edge off, but drain well before using)
  • 1/2 red chilli, chopped
  • Juice of 1 lime
  • 1/2 tsp sea salt
  • 1/2 tsp ground coriander
  • 2 avocados skinned, stoned and sliced
  • A handful of fresh coriander to serve
  1. Place fish in a large mixing bowl and add all ingredients except the avocado and fresh coriander. Mix together gently.

  2. Cover and leave to cure in the fridge for 30-60 minutes. Check the seasoning and add more citrus or salt to suit your preferred taste.

  3. To serve, place the fish on top of the sliced avocado and sprinkle coriander over the top.

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