Ceviche Beer Shots Recipe
It's just about time for pool parties here in Louisiana, and this Ceviche Beer Shots recipe is a sure way to kick off a great party!
First thing to do is make sure that all the seafood listed here is very, very fresh!
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 pound swordfish (or similar fish)
1 cup freshly squeezed lime juice
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1/2 cup finely chopped red bell peppers
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped red onions
1 teaspoon Cajun spice seasoning
2 tablespoons granulated sugar
1/2 cup extra-virgin olive oil
1/2 cup chopped fresh cilantro
1 (12-ounce) bottle Abita Amber, divided
Cut the shrimp, scallops, and swordfish into medium to small pieces; put in a glass or plastic container.
Combine the lime juice, vinegar, garlic, bell peppers, onions, Cajun seasoning, sugar, oil and cilantro in a bowl and stir to mix. Pour the mixture over the seafood. Cover and refredgierate for 6 to 8 hours, stirring every hour.
When ready to serve, add half of the beer to the seafood mixture. Divide the seafood mixture among 6 or more shot glasses; pour a splash of the remaining beer over the seafood in each glass and serve immediately.
Discard any leftovers.
NOTE: FRESH seafood, such as tuna, salmon, redfish and sea bass, can also be used for this recipe. The acid from the limes and vinegar changes the structure of the proteins in the fish, essentially "cooking" the fish without using heat. If you have concerns about raw fish or seafood, lightly saute the fish or seafood and refridgerate it before adding the marinade mixture.
Recipe by Chef Paul Conway | Gloriosa Catering, Atlanta, Georgia