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Created by Funky Buddha’s Executive Chef Jeff Vincent, this simple recipe adds a Floridan twist to a classic ceviche that’s bursting with citrus flavor and perfectly refreshing

Ingredients

  • ½ cup Funky Buddha Floridian Hefeweizen
  • 1lb fresh corvina or snapper
  • 1 ½ cups fresh squeezed lime juice
  • 2 Fresh jalapeños
  • 1/2 medium red onion
  • 1/3 cup chopped cilantro
  • ½ Tbsp coarse salt
  • 1 large or 2 small ripe avocados

Directions

  1. Cut fish into 1/2 inch cubes
  2. Juice limes
  3. Combine ingredients in a glass or stainless-steel bowl
  4. Add salt and Floridan Hefeweizen
  5. Mix ingredients together
  6. Cover and refrigerate for 4 hours
  7. After refrigerating, strain and reserve juice
  8. In a large bowl, add strained ingredients along with chopped cilantro and jalapenos (stemmed, seeded, and cut into thin slivers)
  9. Lightly fold in cubed avocados
  10. Dish into bowls and ladle reserved juice over top
  11. Crack a cold Floridian Hefeweizen and enjoy!