It’s time to P-A-R-T-Y (WHY)??? Because we Gotta!
That last one was a radio advertisement that my dad, sister and I loved. And repeated every Friday, for a very long time.
I don’t think I have mentioned here that my husband and I, along with other partners are opening a brewery, Neuse River Brewing Company. Like us on Facebook, Twitter, Instagram! When Ethan and I moved here to Raleigh, we became caught up in the craft beer phenomena. A brewery seemed like the natural progression. We have since fallen in love with all types of beer and love finding the rarest and most popular beer of the week.
Ballast Point Grapefruit Sculpin has been the beer of choice for the summer, tied in first with Oskar Blue’s Pinner. When I saw this Ballast Point Habanero Sculpin. I had to have it. I love all things spicy, but I wasn’t quite sure about a beer. This beer is spicy and perfect for this ceviche. If you can’t find a spicy IPA, just use a regular IPA.
- ¼ cup of Lemon Juice, freshly squeezed
- ¼ cup of Lime Juice, freshly squeezed
- 1.5 lbs. of Raw Shrimp, peeled and deveined, chopped into bite-sized pieces
- ½ cup of IPA Beer, such as, Ballast Point Habanero Sculpin
- 1 Yellow Onion, diced
- 3 cups of Tomato, diced
- 1 Jalapeño, deseeded and diced
- ½ cup of Cilantro, chopped
- ¼ teaspoon of Salt
- 1 teaspoon of Sriracha
- First, add the shrimp to a small bowl with the lemon and lime juices. Let sit at room temperature while you prepare the other ingredients, at least 30 minutes.
- In a large bowl, combine the beer, onion, tomato, jalapeño, and cilantro. Cover and marinate in the refrigerator for 1 hour.
- Now, drain the shrimp from the juices and combine with the other vegetables. Add salt and sriracha. Mix to combine.
- Serve cold with tortilla chips.
Happy Cooking, The Barbee Housewife