Ceviche with avocado cucumber relish recipe webhero2015 438a3908 « back to recipes

Ceviche with Avocado Cucumber Relish

This simple recipe of local halibut, Hawaiian blue prawns and Nantucket day boat scallops showcases our wine’s crisp acidity and ability to marry well with what would normally be considered a food pairing challenge for California Chardonnay.

Ingredients

  • 1 pound boneless fillets of halibut, or other firm-fleshed white fish

  • ½ pound prawns, peeled

  • ½ pound scallops

  • ½ sweet red onion, finely sliced

  • 1 Anaheim or poblano chili pepper, roasted and sliced

  • 1 jalapeno pepper, seeded and sliced

  • 3 Tbsp Jordan Extra Virgin Olive Oil

  • ½ cup lemon juice

  • ½ cup lime juice

  • salt and fresh coarse-ground black pepper, to taste

  • ¼ cup cilantro, chopped, for garnish

For the relish 

  • 2 medium avocados, peeled, pitted and sliced

  • 1 English cucumber, peeled and sliced

  • ½  bunch cilantro, chopped

  • juice from 2 lemons

  • salt and pepper to taste

Ingredients

  • 1 pound boneless fillets of halibut, or other firm-fleshed white fish

  • ½ pound prawns, peeled

  • ½ pound scallops

  • ½ sweet red onion, finely sliced

  • 1 Anaheim or poblano chili pepper, roasted and sliced

  • 1 jalapeno pepper, seeded and sliced

  • 3 Tbsp Jordan Extra Virgin Olive Oil

  • ½ cup lemon juice

  • ½ cup lime juice

  • salt and fresh coarse-ground black pepper, to taste

  • ¼ cup cilantro, chopped, for garnish

For the relish 

  • 2 medium avocados, peeled, pitted and sliced

  • 1 English cucumber, peeled and sliced

  • ½  bunch cilantro, chopped

  • juice from 2 lemons

  • salt and pepper to taste

Instructions

serves 6

Finely slice fish. Place fish, prawns and scallops in a colander and rinse well under cold running water. Pat the fish dry with paper towels.

Grill the prawns and scallops, then slice in half lengthwise. Place all seafood in a container. Add remaining ingredients and mix well. Refrigerate for a minimum of 3 to 4 hours before serving.

To make the relish, mix avocados cucumber, cilantro and lemon juice in a non-reactive bowl. Season with salt and pepper, to taste. Chill prior to serving.

To plate, place ceviche on a bed of lettuce, top with relish and garnish with cilantro.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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