Welcome to the May edition of “Cooking with Beer”! Each month DuClaw Brewing sends me a beer and a friend and I create a recipe. It’s a fun time to think outside the box and try a new beer and new food. This month DuClaw sent me a variety of their Neon Gypsy IPA – Blood Orange Neon Gypsy. In honor of Cinco de Mayo, we created a recipe with a Mexican flair.
You all know that IPA’s are not my favorite style of beer. I’ll drink it, but I’m not a huge fan of hoppy flavor. Beer Geek and my co-chef, on the other hand, are huge hopheads. They both love Neon Gypsy and thought that the Blood Orange variety was quite tasty. I liked the slight orange smell and flavor that contrasted with the bitterness of the hops, but as I mentioned, it’s not my beer style of choice. Sometimes that’s a good challenge though: how do you take a beer that’s not your favorite style and make a food that you enjoy? Today’s answer to that question is Ceviche!
Confession: I’d never had ceviche, so when my friend suggested it, I was very “meh”. However, he convinced me it would be a great pairing. He was right. In fact, I loved it so much that I added avocado to the leftovers and had it for lunch the next day! I would totally make it again and it pair perfectly with the DuClaw Blood Orange Neon Gypsy. In fact, the combination made both the ceviche and the beer taste better. It’s so awesome when a beer/food pairing works that well!
So, happy Cinco de Mayo to your taste buds!
DuClaw Blood Orange Neon Gypsy Ceviche
- 3/4 lb sushi grade Albacore Tuna, chopped into small pieces
- 2 limes
- 1 orange (we used Cara Cara - use blood orange if you can find it)
- dash of salt
- 1/2 medium red onion, diced
- 1 jalapeno, diced
- 1 dozen cooked shrimp, diced
- 1/2 sweet bell pepper, diced (I prefer yellow or orange, but I think green would work)
- 1/2 Cup DuClaw Blood Orange Neon Gypsy
- 2 cloves garlic, diced
- 1 orange, 1/2 chopped, other 1/2 juiced
- 1 tomato, chopped
- Juice of one lime
- 1 T cilantro, chopped
- Combine tuna, juice of 2 limes, juice of orange, and a dash of salt in a bowl. Let sit for 20-30 minutes to allow the citrus to "cook" the tuna. Stir occasionally to make sure all of the tuna encounters the citrus.
- Combine all of the other ingredients in a separate large bowl. Let sit while tuna is marinating so that all of the flavors meld together. When the tuna is ready, mix in tuna and citrus marinade.
- Serve as a soup or as an appetizer with tortilla chips.
Disclaimer: DuClaw Brewing sent me the beer and compensated me for this post. All recipes and opinions are my own.