Shrimp ceviche with blanche beer and lime

Shrimp Ceviche with Blanche Beer and Lime

A fresh and sophisticated summer appetizer: shrimp marinated in lime and blanche beer, with cucumber, avocado, and cilantro. No cooking, just pure freshness.

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Ingredients (for 4 people)

• 400 g of fresh cleaned shrimp
• 150 ml of well-chilled craft blanche beer
• Juice of 3 limes
• Juice of 1 lemon
• 1 cucumber
• 1 ripe avocado
• 1 fresh spring onion
• 1 fresh chili pepper (optional)
• Fresh cilantro leaves
• 2 tablespoons of extra virgin olive oil
• Salt to taste

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Instructions

1. Cut the shrimp into pieces and place them in a bowl. Pour in the lime and lemon juice, mix, and let marinate in the fridge for 20–30 minutes: the acidity will "cook" the shrimp.
2. Drain some of the marinade liquid. Add the cold blanche beer and gently mix.
3. Cut the cucumber into small cubes, the avocado into dice, and the spring onion into thin rings.
4. Combine everything in the bowl with the shrimp. Add the chili if desired, the oil, and salt.
5. Serve immediately in glasses or small bowls, garnished with fresh cilantro leaves and a slice of lime.

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Timing and servings

• Preparation time: 15 minutes
• Marinating time: 30 minutes
• Cooking: none
• Servings: 4

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Recommended pairing

Serve with a blanche beer from the Maltese catalog, chilled: the citrus and cilantro notes of the beer perfectly complement the flavors of the ceviche.