Sly Fox Route 113 IPA Ceviche

Chef Robert Legget, resident chef for Philly Beer Scene magazine, shares his recipe for wild striped bass IPA ceviche with pink grapefruit, Sly Fox Brewing Co.'s Route 113 IPA vinaigrette, gastrique, habanero, tobiko and crispy won tons.

Ingredients

  • Bass 12 oz wild striped bass, remove pin bones, skin and blood line and slice paper-thin Vinaigrette 1  habanero pepper, de-seeded
  • 2 pink grapefruits, body and juiced
  • 4 garlic cloves
  • 4 oz rice wine vinegar
  • 1/2 cup Route 113
  • 1 Tbsp fish sauce
  • 2 oz fresh ginger
  • 2 Tbsp sweet Thai chili sauce
  • 1 Tbsp extra virgin olive oil Reduction 12 oz Sly Fox Brewing Co.'s Route 113 IPA
  • 12 oz sugar
  • 12 oz raw sugar Texture and Garnish 1 pink grapefruit, sectioned
  • Red tobiko
  • 2 Tbsp poblano, finely diced
  • 2 Tbsp cucumber, finely diced
  • 2 Tbsp red onion, finely diced
  • 2 Tbsp cilantro, finely diced
  • If you have a home fryer or a kettle, crisp up some won ton strips to top the ceviche for some additional crunch.

Directions

  1. Bass
  2. Add about 4 oz of lime juice and sea salt to taste to the bass. Make sure it is well incorporated and well tossed. Let it sit for no longer than 15 minutes. Blow torch lightly for extra depth if desired. Chill and continue with the following steps.
  3. Vinaigrette
  4. Combine all ingredients. Puree in a blender until smooth, chill and reserve.
  5. Reduction
  6. Combine all ingredients. Reduce in a stainless steel pan until the liquid coats the spoon. Chill and reserve.
  7. Ingredients
  8. Mix the bass and vinaigrette. Taste for needed salt. The reduction, tobiko and won tons (optional) will be used as a garnish. Serve in little chilled dishes with tortilla chips, or in a big bowl, chips and salsa style.