Ceviche With Guayabera Citra Pale Ale
1/2 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
1/2 cup red bell pepper, finely diced
1/3 cup red onion, finely diced
1/2 habanero pepper, seeds and vein removed, minced
1/4 cup cilantro, chopped
1/4 cup Guayabera Citra Pale Ale
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.
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.
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.