Boasting many names such as cebiche, seviche, or sebiche, this national dish of Peru is a true South American classic. How does one put a spin on a classic, other than incorporating a juicy, hazy IPA to the mix? Let’s dive into it!
Ceviche is typically made from raw fish cured in fresh citrus juices, most commonly lemon, lime, or bitter orange. Sometimes the dish is simple but other additions such as chili peppers, chopped onion, cilantro, and more can be added. It is super refreshing and can be enjoyed as an appetizer or a full meal with the right sides or additions.
The fish is the foundation and driver of the dish with everything else acting as a flavor or texture enhancer. The right fish is key for a delicious ceviche and that comes down to having some of the freshest products possible! In Providence, RI, I always go to Fearless Fish Market when looking for some high-quality seafood. Knowing your local fishmonger is an important part of your food community.
Ceviche is usually made with white fish such as snapper, bass, halibut, flounder, or sole. I got lucky and picked up a beautiful side of wild-caught striped black bass with buttery flesh perfect for a delicious ceviche. The fish had no chance against our 10” Sujihiki Slicer!
Once the fish is sliced into ½ inch cubes, it’s time to make its citrusy marinade. The sliced fish is raw, but the acidity in the lime juice will actually cook it without any heat needed! Along with lime juice, other flavorings such as grated garlic and kosher salt bring savoriness and balance. But the secret ingredient is the savory and flavorful New England Double IPA.
In the beer world, New England-style IPAs are relatively new but a super popular style for breweries all across the northeast. They are made with a specific kind of hazy yeast, so they aren’t clear like a lager or west coast IPA, but orange and cloudy. The style employs heavy use of dry hopping so that the beer has all the aromatic compounds of hops but doesn’t capture as much bitterness!
New England IPAs have a range of flavors depending on the hops that are used but are usually tropical, juicy, citrusy, and very strong- especially if they are a double IPA. Beer is also acidic, so by adding some of this brew to the ceviche marinade, it brings a new dimension of flavor to the ceviche!
While the fish is marinating for one hour, take this time to either learn a new salsa move OR prepare some homemade plantain chips. I don't wear my dancing shoes in the kitchen so chips it is! Plantain chips are surprisingly simple to make and begin with slicing peeled green plantains very thin. If you have one a mandoline gets it done even faster!
In a tall-sided pot, heat about 3 inches of neutral oil like canola or vegetable to 350F degrees. Once the oil is hot, the plantain slices need to be placed into the oil one at a time, or else they will stick together and not cook properly. Once they get their first dip they should be fine to be stacked a little bit, but not too many that the oil temperature drops. Make sure the chips are seasoned with kosher salt as soon as they come out of the hot oil!
Now that you have your chips cooling and your fish marinaded, it’s time to finish it and eat! Simple additions like pungent red onion, rich avocado, spicy Thai chili, and fresh cilantro to the marinaded fish help bring out the flavors and balance everything texturally. Season with spices like ground cumin, coriander, black pepper, and more salt, to taste.
Now all that’s left to do is dig in! The ceviche should be at its peak of flavor and texture before the acidity in the marinade cooks the fish all the way. Cucumbers, tortilla chips, and your plantain chips made a wonderful vessel for the deliciousness. Enjoy!
IPA Ceviche
This marinated fish dish is a refreshing and delicious appetizer no matter what season outside! A juicy and hazy New England double IPA beer brings out tropical and savory notes that make it pop along with Thai chili and fresh cilantro. Don’t skip on the homemade plantain chips!
Recipe by Sam Burgess
Forge To Table Knives
Prep Time: 1 hour 20 minutes
Cooking Time: 20 minutes
Servings: 6-8
Ingredients:
Ceviche:
½ cup New England-style double IPA beer
1 cup freshly squeezed lime juice (5-8 limes)
2 each cloves garlic, grated finely
Kosher salt, to taste
2 pounds sashimi-grade white fish (snapper, bass, halibut, flounder, or sole), sliced into ½ inch cubes
4 green plantains
Canola oil or vegetable oil, for frying
2 ripe avocados, diced
¼ large red onion, diced and rinsed in cold water
1 Thai chili, sliced thin
½ cup cilantro, chopped, plus more for garnish
1 tablespoon ground coriander
2 teaspoons ground cumin
Black pepper, freshly ground, to taste
Directions:
MARINATE FISH. In a small bowl, whisk together the double IPA, lime juice, grated garlic, and a few pinches of salt. Using your Forge To Table 10” Sujihiki Slicer, remove any skin and slice the fish into ½-inch cubes. Put the fish in a shallow dish and pour in the marinade, stirring to coat the fish evenly. Refrigerate for at least 1 hour and no more than 2 hours.
SLICE PLANTAINS. Meanwhile, peel and slice the green plantains very thin, about ⅛ inch thick, but not too thin that they fall apart. Heat at least 3 inches of oil in a tall-sided saucepot to 350F degrees.
FRY PLANTAINS. Prepare a sheet tray lined with a wire baking rack or paper towels. Once the oil is hot, add the plantains one at a time so they don’t stick together. Let the plantain chips fry, stirring occasionally, until crispy and the bubbling almost completely subsides, about 2-3 minutes. Remove plantain chips from oil using tongs or a wire spider and let drain on the prepared sheet tray. While still very hot, season with salt. Repeat the frying process with the remaining sliced plantains.
MIX. Once the fish is done marinating, fold in the diced avocado, diced red onion, sliced Thai chili, chopped cilantro, coriander, and cumin. Mix gently until combined. Season with more salt and freshly ground black pepper to taste.
SERVE. Transfer the ceviche to a serving bowl. Garnish the ceviche with cilantro and serve with sliced cucumbers and plantain chips.
Chef’s Notes
If you’re only serving a few people, the recipe can easily be halved.
If you aren’t comfortable slicing the plantains thin enough using your knife, using a mandoline works great to get it done fast!
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