OUR CONTINUING SERIES OF RECIPES AND WINE PAIRINGS

For seafood lovers, this is a little different than your traditional ceviche. I use orange juice instead of some lemon juice to smooth out the flavors. This appetizer recipe makes a large amount for a dinner of around 8 people. Served with some fresh corn chips, you will be a hit! Bon Appetite!

Seafood Ceviche

SERVES 8
Ingredients:

• Kosher salt
• 2 pounds medium-small shrimp, peeled and deveined
• 8 limes, juiced
• 8 lemons, juiced
• 2 oranges, juiced, preferably sour oranges
• 2 large tomatoes, cut into 1/2-inch dice
• 1 red onion, cut into 1/2-inch dice
• 1 bunch of cilantro, stemmed and roughly chopped
• 1 Serrano chili, roughly chopped
• 2 large avocados, peeled, seeded, and cut into 1/2-inch dice
• 1 large cucumber, peeled and cut into ½-inch dice
• Corn chips

Directions:

1. In a large pot of boiling salted water, add the shrimp and simmer until just cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.
2. Drain the shrimp, cut into 1-inch pieces, and transfer to a bowl.
3. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for 4 to 6 hours.
4. Stir the tomato, onion, cilantro, and chili into the shrimp mixture and let sit at room temperature for about 20 minutes.
5. When ready to serve, gently stir in the avocado and cucumber. Divide the Ceviche among 8 chilled parfait glasses and tuck several crispy corn chips around the sides of each.

A nice dry Riesling is the wine I serve with this entrée. This dry, crisp white wine bursts with tropical fruit flavors, kissed by the warmth of the Texas sun. Balanced by a refreshing green apple finish, it's a delightful choice for any occasion. Enjoy the perfect harmony of crispness and fruitiness – a true Texas twist on a classic Riesling.

Need more recipes and pairings? Come by for a copy of my book “Dinner at Andy’s” available at the vineyard, online or on Amazon.

Hope to see you soon at the vineyard!
-Andy