Floridian Ceviche Recipe
Created by Funky Buddha’s Executive Chef Jeff Vincent, this simple recipe adds a Floridan twist to a classic ceviche that’s bursting with citrus flavor and perfectly refreshing.
Ingredients
- ½ cup Funky Buddha Floridian Hefeweizen
- 1lb fresh corvina or snapper
- 1 ½ cups fresh squeezed lime juice
- 2 Fresh jalapeños
- 1/2 medium red onion
- 1/3 cup chopped cilantro
- ½ Tbsp coarse salt
- 1 large or 2 small ripe avocados
Directions
- Cut fish into 1/2 inch cubes
- Juice limes
- Combine ingredients in a glass or stainless-steel bowl
- Add salt and Floridan Hefeweizen
- Mix ingredients together
- Cover and refrigerate for 4 hours
- After refrigerating, strain and reserve juice
- In a large bowl, add strained ingredients along with chopped cilantro and jalapenos (stemmed, seeded, and cut into thin slivers)
- Lightly fold in cubed avocados
- Dish into bowls and ladle reserved juice over top
- Crack a cold Floridian Hefeweizen and enjoy!