Ceviche with beer is incredibly refreshing on a hot day. This recipe is easy and flexible. White-fleshed fish + citrus + spicy pepper + crisp vegetables + fresh herbs = ceviche. Habanero is an extremely spicy pepper that I happened to have in my fridge. Feel free to use half a pepper or to substitute a couple of jalepenos or serranos, which are much milder. Start by pulsing in two peppers, then mix into juice and add peppers to taste. But do use mint rather than the more traditional cilantro — it adds a wonderful cooling note that balances the peppers’ heat. Chilling the dishes is a nice touch.
Serves 4 as an appetizer, 2 as a light main dish