AleSmith Lil' Devil Ceviche

As taught and made at the AleSmith Brewing Company BBQ and Beer Cooking Class on Seafood!

Little Devil Rockfish Ceviche
Inspired by a recipe published in the Contra Costa Times
Serves 6 for a meal or 12 for appetizers

2 pounds boneless, skinless locally caught San Diego Rockfish fillets
1 tablespoon salt
2 teaspoons fresh ground black pepper
2/3cup olive oil
¼ cup fresh lime juice
½ cup fresh lemon juice
1/2 cup AleSmith Little Devil Ale
½ cup red onion, diced
1 medium tomato, peeled and diced
1/2 red pepper, diced
1/2 carrot diced small
¼ cup minced cilantro
2 tablespoon fresh parsley, minced
1 tablespoon fresh oregano, minced
1 fresh jalapeno, seeded (if you want it not too hot) and minced
(or better yet substitute a splash of Habanero sauce)
Tortilla Chips


Dice the fish in ¼-inch cubes, making sure any remaining bones are removed, and place in a non-reactive dish. Rub the fish with the salt, pepper, and then olive oil. Pour in the lime and lemon juices, and the ½ cup beer. Drink the rest of the beer remaining in the growler. Marinate fish with the juice in the fridge overnight. When ready to serve, drain about ½ of the liquid. Toss ceviche with the onion, tomato, peppers and herbs. Serve with the Tortilla Chips and a spoon.

Variations:

The DreamCuisine DreamWellness Variation