Sunday, July 24, 2011

Ceviche & Chenin Blanc/Viognier

unWine'd with a pour...

Wine Tasting Notes:  <$20
This wine is 80% Chenin Blanc and 20% Viognier.  The color is light wheat straw with a light green hue.  The wine is very aromatic and bright on the nose, a hint of grapefruit to me.  The Viognier adds just a hint of spiciness which leads to a nice clean finish.  I paired this wine with Ceviche on Saturday and Lobster on Sunday.  The wine was great with both.  Cheers to all at Pine Ridge.

Ceviche Recipe:

1/2 lb Seabass, boneless fillet
1/2 lb Shrimp, peeled & de-vained
1/4 lb Small Scallops
12 limes, juiced

Dice fish/shrimp/scallop into small pieces.  Dice the small scallop into four pieces - about that size for all your diced seafood is a good size.
Place all your diced seafood in a 9x13 baking dish.  Pour the juice of the 12 limes over the seafood.  You want the juice to just cover or be at the top of the seafood.  The acid in the lime juice will cook all the seafood.
Cover with saran wrap and place in refrigerator.  Stir every hour or so and leave in refrigerator overnight.  Stir the next day every hour or so until you add the remaining ingredients.  The stirring will make sure the lime juice is cooking all the seafood evenly.

Remaining ingredients: (Mix these ingredients on the second day.)

3 plum tomatoes, cored & diced
1/2 sweet onion, diced (vidalia or spanish)
3 - 4 Tbsp chopped, fresh cilantro
1/4 tsp salt
1/4 tsp pepper, fine ground
1/2 tsp dried oregano
2 Tbsp white vinegar
Mix these ingredients in mixing bowl.

Remove seafood from refrigerator and separate the liquid into another bowl.  Now, add the above ingredients into the seafood.  Add 1/2 the juice from the seafood back into the mixture.  Place this in a tupperware bowl and refrigerate for 3 - 4 hours, stirring every hour.

Final ingredient:
2 avocados, diced
Stir the diced avocado into the mixture just before eating.

Serve with Pita chips or whatever you prefer...

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