Food pairing
Beer with ceviche
Raw fish cured in citrus — sharply acidic, light and fresh.
Raw fish cured in citrus, with chilli and coriander. Sharp, cold, light and aromatic — the acidity is the dish rather than a seasoning on it.
The beer does not need to bring acidity and should not bring weight. Something clean and lightly carbonated stays out of the way; anything roasted or strong erases the fish.
Ceviche rules a lot of beer out, but several beers do the job it needs equally well. Pick between them on preference — the reasons matter more than the order. The attribute doing most of the work is acidity.
What to drink
Kettle sour — strong
Beer and dish carry similar weight, so neither flattens the other.
Dark mild — strong
Beer and dish carry similar weight, so neither flattens the other.
Fruit lambic — strong
Beer and dish carry similar weight, so neither flattens the other.
Alcohol-free pale lager — strong
Beer and dish carry similar weight, so neither flattens the other.
Alcohol-free wheat beer — strong
Beer and dish carry similar weight, so neither flattens the other.
Kentucky Common — strong
Beer and dish carry similar weight, so neither flattens the other.
Lichtenhainer — strong
Beer and dish carry similar weight, so neither flattens the other.
American wheat beer — good
Beer and dish carry similar weight, so neither flattens the other.
What not to drink
- British strong ale — Delicate food needs a beer that stays out of its way.
- Sweet stout — Delicate food needs a beer that stays out of its way.
- Bock — Delicate food needs a beer that stays out of its way.