Smoked Shandy Ceviche

The combination of two worlds, the smoked and raw, the smoked Shandy Ceviche is a bold and refreshing. I started with fresh caught pacific prawns and clams from good buddy Jeff (shout-out) and used a bit of Leinenkugel’s Grapefruit Shandy. The result is a smokey, yet bright seafood dish.

Smoked Shandy Ceviche


  • 1 lb clams
  • 1 lb prawns, peeled & deveined
  • 1 cup Leinenkugel's Grapefruit Shandy
  • 1 tsp hot sauce
  • Juice from: 1 lime & 2 orange
  • 1 ts. garlic powder
  • 1 tsp onion powder
  • 2 tsp seasoned salt
  • ½ tsp black pepper
  • 15 cherry tomatoes, halved
  • Pinch of crushed red pepper
  • 1 TBSP olive oil


  1. In a bowl combine the shrimp, clams, seasoned salt, and olive oil.
  2. Start the smoker and set the temperature to 200° F
  3. Arrange the shrimp and clams on the grill and smoke them for 45 minutes with applewood
  4. While smoking, prepare all the other ingredients, and place in a large mixing bowl
  5. When the shrimp and clams are finished smoking, turn the grill up to 250° F and cook an additional 5 minutes, to make sure they are fully cooked.
  6. Let clams and shrimp cool, and combine them with the ingredients in the bowl
  7. Refrigerate ceviche for at least 1 hour to let the flavors combine.

Seasoned clams and prawns
Seasoned clams and prawns
After smoking in apple for 45 minutes at 200 degrees
After smoking in apple for 45 minutes at 200 degrees
Ultimate finger food
Ultimate finger food