Recipes
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.
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Place fish in a large mixing bowl and add all ingredients except the avocado and fresh coriander. Mix together gently.
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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.
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To serve, place the fish on top of the sliced avocado and sprinkle coriander over the top.