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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.
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