Hopalicious Ceviche

by Ale Asylum

Summer 2013 Issue

Prep time: 4 Hours (including fridge time)

Cook time: 0 Minutes

Serves: 12

Chad Kersey, Ale Asylum’s food director, says marinating in Hopalicious adds citrusy notes to this ceviche, a cold fish salad perfect for hot summer days.

Ingredients

1.5 pounds raw tilapia, chopped into roughly 1/4 inch pieces
¾ cup freshly squeezed lemon juice
¾ cup Ale Asylum Hopalicious beer
1 yellow onion, diced
3 cups tomatoes, diced
1 large jalapeno, diced, stem and seeds removed
½ cup cilantro, chopped
¼ tsp. salt
1 tsp. hot sauce of choice
2 tbsp. prepared horseradish
1 tbsp. paprika
1 avocado, diced

Directions

Combine all ingredients into a plastic bowl, cover and let sit in the fridge for at least 2 hours. Serve with tortilla chips or tostada rounds. Bring out your hot sauces if your guest would like the additional heat.