Full Sail Amber Ale Ceviche
  • Servings: 4-6 Appetizer Servings
  • 1 cup beer – for the cook
  • 1 pound raw shrimp, diced
  • 1/2 cup lemon juice + 1/4 cup lemon juice
  • 1/2 cup lime juice + 1/4 cup lime juice
  • 1 Mango, diced
  • 1 tomato, diced
  • 1/2 small red onion, diced
  • 1 jalapeno, seeded and diced
  • 1 teaspoon Sriracha sauce
  • 2/3 cup Full Sail Amber Ale or other Amber Ale beer
  • 1/2 cup cilantro leaves, chopped
  • Endive and/or radicchio leaves and/or tortillas chips
  • Lime wedges
  1. Put diced shrimp in a non-reactive bowl and cover with the 1/2 cup lemon juice and the 1/2 lime juice. Cover and refrigerate, turning frequently for at least 2 hours or until the shrimp “cook” in the acid.
  2. About an hour before you are ready to serve it, combine the remaining 1/4 cup each of lemon and lime juice with the mango, tomato, onion, jalapeno, Sriracha and beer. Refrigerate that until ready to serve.
  3. Drain the shrimp and stir it into the other bowl and toss to combine. Stir in the cilantro.
  4. Serve on or with the endive and/or radicchio leave or with tortillas chips and with the lime wedges on the side.
From the Sauce du Jour Kitchen For the Cooking with Beer Cooking Class - 112