Your Cart
Your cart is empty.
Let us help you fill it.
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.
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
½ cup lemon juice
½ cup lime juice
salt and fresh coarse-ground black pepper, to taste
¼ cup cilantro, chopped, for garnish
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
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.
Join our winery loyalty program today and receive 3,000 bonus points. To place an order, you must create an account. Membership is complimentary.
We are open by appointment for outdoor tasting experiences, picnic lunches and alfresco dinners.
Need help? Please call 1-800-654-1213
