Ceviche with grapefruit, radish and fennel
Floral Ale, serves 2
Pink on a plate! Zesty, super fresh fish combined with a bit of red radish heat stands up against the bright tropical flavours of our Floral Ale.
Ingredients
NOTE: this recipe requires 20 minutes of preparation time and 60 minutes of waiting time.
This is how you make it:
- Cut the fish into 2cm cubes, use the leftovers in the tiger milk.
- Make the tiger milk by mixing the left over fish with juice of 4 limes, ginger, shallot, garlic, red pepper and 2 tbsp fresh coriander in a blender.
- Pour through a sieve and store in the fridge to chill for an hour.
- In a bowl, mix the fish cubes with the juice of 1 lime, red onion, grapefruit and 1 tbsp fresh coriander.
- Season to taste and set aside covered in the fridge for 20 minutes.
- Once everything is cooled well, add the tiger milk to the bowl of fish and stir well.
- Divide the fennel, samphire and lettuce over two plates and top with the fresh ceviche.
Best enjoyed on a warm Summer day with a Lowlander Floral Ale.