In preparation, I made a recipe for a shrimp and scallop ceviche using Heavy Seas Beer, Loose Cannon Hop3 IPA. This crisp, light, and refreshing IPA makes the perfect accompaniment to the tender flavors of the seafood. Not to mention the breweries pirate theme folds right into my underwater motif. Enjoy this treasure chest of flavor.
1/2 lb large raw shrimp
1/2 lb large sea scallops
1 t lime zest
1/2 C fresh lime juice
1/4 C Free Will Brewing The Kragle, or other IPA with lower bitterness
1 jalapeno chile (small), stemmed, seeded & minced
1 clove of garlic, large
1/2 t salt
1 red bell pepper, small
2 T fresh cilantro, minced
1 avocado, pitted and diced
1/2 t Sriracha (optional)
Peel and devein shrimp. Slice each shrimp in half lengthwise. Remove the flap of muscle on the side of the scallops and discard. Slice scallop into 1/3-inch thick rounds.
In a medium bowl, mix together the beer, lime juice, zest, jalapeno, garlic, the whites from the scallions, and salt. Gently stir in the seafood. Pour mixture into a large ziplock bag and refrigerate until the seafood is firm, opaque, and looks “cooked”. This should take approximately 45-60 minutes.
*By putting mixture in a ziplock bag, you do not have to mix half way through because everything will be evenly distributed and covered in the juices.
Empty contents into a strainer over a secondary bowl to capture the excess juice, leaving a little wet. In the bowl with juices, add avocado, bell pepper, cilantro, and siracha. Toss to marinate.
Remove excess liquid and mix all ingredients together. Garnish with the greens from the scallions.