Ceviche Beer Shots
Perfect for haute summer picnics, New Orleans-made Abita Brewing Company boasts a cookbook of beer-based recipes. Give this summer recipe a sip.
Cut the shrimp, scallops and swordfish into medium to small pieces. Put in a glass or plastic container.
Combine the lime juice, vinegar, garlic, bell peppers, onions, Cajun seasoning, sugar, oil and cilantro in a bowl and stir to mix. Pour the mixture over the seafood. Cover and refrigerate for 6-8 hours, stirring every hour.
When ready to serve, add half of the beer. Divide the seafood mixture among 6 or more shot glasses; pour a splash of the remaining beer over the seafood in each glass and serve immediately.
Discard any leftovers.
Suggested beer pairing: Abita Restoration Ale, Golden or Amber
Recipe conceived by CIA grad Chef Paul Conway