Cos beer goes with more than just snarlers on the barbie, here is a perfect (and healthier) Summer BBQ alternative: ceviche.
This classic Peruvian-style raw fish dish is famous all over the world, and goes excellently with the citrus flavours of the Sauvin hops in this beer. Sauvin is a NZ varietal hop named after the grape Sauvignon Blanc due to its fruity, white wine characters. As Sauvignon Blanc is often paired with seafood, it makes sense that this beer should also work well with fish.
#9 CEVICHE + 8 WIRED SAISON SAUVIN
Saison (meaning “Season”) is a French farm-style pale ale. Traditionally it would be brewed in the cooler months to be drunk during Summer by the saisonniers (seasonal workers) who were allocated daily portions. It is a versatile style, as many types of grains, fruit and spices could be added depending what the farmers had on hand. The saison yeast imparts flavours of hay, fruity esters and wholegrain bread.
8 Wired have created a contemporary-style Saison with a blend of malts including Pilsner, Wheat and Crystal malts. It has a balance of earthy notes and tropical flavours due to its Sauvin hops, with a decent body and cloudy appearance.
- 3 Tbsp white vinegar
- 2 tsp sugar
- 1/2 red onion, finely sliced
- 500g fresh, firm white fish (e.g. kingfish, trevally, snapper, gurnard, tarakihi)
- 1/2 cup freshly squeezed lime or lemon juice (I used a mixture of half/half)
- 1/4 telegraph cucumber
- 1 punnet cherry tomatoes
- 1/4 cup coriander leaves
- 2 long orange kumara
- crusty bread to serve
- a bottle of 8 wired Saison Sauvin
- Peel the orange kumara and cut slices around 2cm wide. Boil in lightly salted water until they are just tender (10-15 mins) then set aside to cool.
- Mix the sugar and vinegar in a small bowl and add the red onion. Pop into the fridge to marinate and pickle while you prepare the rest of the dish.
- Prepare the fish. (You want to use the freshest fish you can, because although the citric acid in the lime/lemon juice will denature the proteins in the fish to give it the appearance of being cooked, this curing process does not kill bacteria.) Slice or dice your fish into bite-sized pieces, then add the lime/lemon juice and mix though in a large non-metal bowl. Leave to marinate in the fridge until you are ready to make the dish (minimum of 15 mins and max of 3-4 hours).
- To make the ceviche, drain the fish but reserve a little of the marinating juice. Drain the red onion slices and mix these through. Cut the cherry tomatoes into halves and dice the cucumber. Mix these, with chopped coriander leaves and a little marinating juice, into the fish. Season with a little salt to taste.
- Serve the ceviche over the cooled kumara slices. Some grilled bread drizzled with olive oil makes a great side to this dish, and of course your 8 wired Saison Sauvin.
Adapted from a recipe by Nadia Lim.