Wild striped bass ceviche with pink grapefruit, Route 113 vinaigrette and gastrique, habanero, tobiko and crispy won tons.
While enjoying the Route 113 IPA, I picked up heavy notes of deep caramel, candied orange, and a slight bright citrus (partially straight bitter, mellowing into caramelized pink grapefruit in the finish). Then, I started thinking that this local IPA deserved some killer local fish. Wild striped bass was my first pick. What better way to finish the fierce, hot summer than with a spicy, chilled ceviche that can stand up to this solid local IPA?
This is one of my favorite IPA pairings. The only way to top this in the Philly heat is with some hopped-up Mexican popsicles… and yes, I have a recipe for those too. Hit me up on Twitter for quick recipes and beer cookery advice! (Serves 4)
12 oz., wild striped bass, pin bones, skin & remove the blood line-then slice paper-thin.
Pre-ceviche Cure Directions:
Add about 4 oz. of lime juice and sea salt to taste. Make sure it is well incorporated and well tossed. Let it sit for no longer than 15 minutes. Blow torch lightly for extra depth if desired. Chill and continue with the following steps.
- 1 de-seeded habanero pepper
- 2 pink grapefruits, body and juiced
- 1 habanero
- 4 garlic cloves
- 4oz. rice wine vinegar
- 1/2 cup Route 113
- 1 tbsp. fish sauce
- 2oz. fresh ginger
- 2tbsp. sweet Thai chili sauce
- 1 tbsp. extra virgin olive oil
Combine the above, all pureed in a blender until smooth, chill and reserve.
- 12oz. Route 113 IPA
- 12oz. sugar
- 12oz. raw sugar
Combine the above. Reduce in a stainless steel pan until the liquid coats the spoon. Chill and reserve.
Texture & Garnish
- 1 pink grapefruit, sectioned
- Red tobiko
- 2 tbsp. each, fine diced: poblano, cucumber, red onion, cilantro
- If you have a home fryer or a kettle, crisp up some won ton strips to top the ceviche for some additional crunch.
Mix all of the directional parts, except for the won tons, reduction & tobiko. Taste for needed salt. Serve in little chilled dishes with tortilla chips aside or in a big bowl, chips and salsa style.