Beer and Coconut Milk Ceviche


I've always been against calling anything "ceviche" other than the traditional Peruvian version. Just lime juice, salt, fish, onion, aji amarillo, cilantro, sweet potato, and probably some corn. That's really the best kind and the way it should be. But this way of "cooking" meat is really cool. And delicious. And maybe we shouldn't be limited to only preparing it one way. So I decided to experiment just a little bit... using beer of course. Beer dinners often include ceviche paired with beers, but never with the beer in it. So I gave it a shot.

I made a whole batch of ceviche the normal way and just reserved 1/4 of the fish to experiment with. I was making food for my family and didn't want them to be a bit disappointed if I tampered with their delicious ceviche. So for my portion, along with the lime juice, I added coconut milk and a little bit of Unibroue's La Fin Du Monde (which was left over from the multiples cooking class). It worked just as I had hoped for. Somehow the beer and coconut flavors were so well matched, it's like they were meant to be used together. La Fin Du Monde's citrusy, yeasty flavors and the subtle sweetness of the coconut milk balanced the dish beautifully. And of course pairing it with the beer resulted in perfect harmony. I also included some shrimp and added the traditional sweet potato which still worked amazingly, especially with the hints of coconut.

Maybe I'm just crazy since no one else except me got to try the dish, but I thought it was delicious. I'll have to experiment again on a bigger scale and get a second opinion.