Flounder Ceviche

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Prep Time: 15 minutes
“Cook” Time: 1½ hours
Serves: 4-6


  • 1 pound flounder, small diced
  • ¼ cup minced shallots
  • ½ cup Gustare Piedmont Honey & Pepper Balsamic Vinegar
  • Juice of 2 limes
  • Zest of 1 lime
  • ½ bottle Blue Moon beer (the remainder for the cook!)
  • ½ red bell pepper, cut into very thin 1-inch strips
  • 6 scallions, thinly sliced
  • ¼ cup fresh cilantro leaves, chopped
  • ¼-½ tsp. sea salt (use ¼ tsp. at a time and correct, if needed)
  • ¼ tsp. black pepper, freshly ground


  1. In a large, non-reactive bowl, add fish, shallots, balsamic vinegar, lime juice, zest, and beer. Cover with wrap and refrigerate for 1½ hours.
  2. Remove from the refrigerator and add remaining ingredients and stir to combine. Serve in chilled martini glasses with chili spiced crackers or your favorite tortilla chips. Enjoy!