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.
- 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.
- Combine all ingredients. Puree in a blender until smooth, chill and reserve.
- Combine all ingredients. Reduce in a stainless steel pan until the liquid coats the spoon. Chill and reserve.
- 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.