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Ceviche with Guayabera Citra Pale Ale

Ceviche with Guayabera Citra Pale Ale


  • ½ lb shrimp, peeled, deveined and tails removed
  • 6 limes, juiced
  • 3 lemons, juiced
  • 1 orange, juiced
  • 1 lb fresh grouper, snapper or Mahi, skinned and diced
  • 1 cup pineapple, diced
  • 1 cup mango, finely diced
  • ½ cup red bell pepper, finely diced
  • ⅓ cup red onion, finely diced
  • ½ habanero pepper, seeds and vein removed, minced
  • ¼ cup cilantro, chopped
  • ¼ cup Guayabera Citra Pale Ale



  1. Bring a large pot of salted water to a boil. Turn off heat and add shrimp, blanching for 3 minutes. Remove shrimp and let cool. Dice into 1-inch pieces.
  2. Add shrimp and fish to a large bowl. Toss with lime, lemon and orange juice and let stand for 30 minutes. Strain shrimp and fish and place in a clean bowl.
  3. Add pineapple, mango, red pepper, onion, habanero, cilantro and Guayabera Citra Pale Ale. Season with salt and pepper to taste and toss well to combine.

You can find Guayabera near you using the Beer Finder, and make beer-inspired dishes all year long with more recipes like this one by Beer Belly.


Cigar City Brewing

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