A Flavorful Affair: Pairing Citrus Prawn Ceviche with a Tropical IPA
At BreweriesNearMe.us, we’re thrilled when the worlds of culinary excellence and craft beer meet. In this spirit, Chef Amir Bahmani at North Vancouver’s Bridge Brewing Co. has taken the art of pairing to new heights. Known for his experience in Europe’s fine dining scene, Bahmani’s transformation from wine pairings to beer infusions is a delightful journey for any beer and food enthusiast.
Though initially unfamiliar with beer as a dining companion, Bahmani’s move to Bridge Brewing opened his palate to the nuances of craft beer. He recalls his time at a Michelin-starred restaurant in Europe, where the shift from wine to beer became evident. Embracing this change, Bahmani has since developed a repertoire of recipes designed to harmonize with seasonal brews produced at Bridge Brewing.
Innovative Recipes Inspired by Craft Brews
Creating culinary masterpieces with beer as a central ingredient presents unique challenges—and exciting possibilities. Bahmani leveraged the flavors of hoppy, bitter beer to experiment with new culinary ideas, turning what he once deemed a “side project” into a passionate pursuit. One standout creation is his Citrus Prawn Ceviche, infused with Bridge Brewing’s Tropical PrimeTime IPA, which adds a sweet, citrus balance to the dish.
Bridge Brewing’s commitment to sustainability synergizes seamlessly with Bahmani’s kitchen philosophy. The brewery prides itself on being 99% waste-free and ensures only premium grains and hops are used. This ethos extends to the kitchen, where in-house creation of sauces, dressings, and innovative uses of leftovers, like leftover brisket fat in meat pies, underline a zero-waste promise.
Crafting Sustainability in Every Dish
The Citrus Prawn Ceviche is a testament to sustainable creativity. Bahmani uses every part of citrus fruits—juice and zest—in the marinade, maximizing flavor while minimizing waste. Pairing this seafood dish with Tropical PrimeTime IPA not only enhances the recipe’s citrus profile but creates a harmonic culinary experience that showcases craft beer’s versatility.
Bahmani’s innovative approach doesn’t stop at cooking; he considers every element of the brewing and culinary process, turning challenges into opportunities for flavor innovation. By using the zest and peel of citrus fruits, he ensures all ingredients contribute to the dish’s bright, refreshing profile—a tradition woven into the fabric of Bridge Brewing’s kitchen.
Citrus Prawn Ceviche Recipe
Ingredients
- 450 g raw prawns, peeled and deveined
- 2 lemons, including juice and zest
- 2 limes, including juice and zest
- 1 orange, including juice and zest
- 1 grapefruit, including juice only
- 200 ml olive oil
- 150 ml Tropical PrimeTime IPA
- 100 g sliced red onion
- 50 g diced red peppers
- 1 teaspoon chili flakes
- Salt to taste
Directions
- Season prawns with salt and chili flakes. Drizzle with citrus juice and let sit for one minute. Add oil, beer, and remaining vegetables, allowing prawns to marinate until ready.
- Depending on prawn size and fruit acidity, marination time can range from two to eight minutes. Look for changes in color and texture.
- Serve with a black bean purée and corn tortilla chips for a delightful pairing.
If you’re inspired to explore more about the vibrant U.S. craft beer scene or seek local breweries and unique culinary pairings, visit BreweriesNearMe.us, where your next adventure awaits.
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