Friday, July 7, 2017

Ceviche + Scheid’s Albariño #WinePW

Can you believe that we're in our 38th #WinePW event? This is an amazingly fun and well-wined group. I always learn something from the other bloggers.


This month, the #WinePW crew will be talking "Summer Suppers and Wine" with Nancy from Pull That Cork; August has us pouring Rosés with Lori of Dracaena Wines; and we'll be headed to the Iberian Peninsula to explore Spanish wines with Gwendolyn of Wine Predator in September. What a great line-up!

The Summer Supper & Wine Pairing Line-Up


In My Glass..
When I was working on a menu, with ceviche as the first course, I asked my friends at Scheid Vineyards if they had a pairing recommendation. Really, when I've served ceviche before, beer has been my companion of choice. 

Without hesitation, they told me: Albariño! In fact, when they did a pairing at their tasting room with the Albariño, they served ceviche. Sold!

Purported to have been brought to the Iberian Peninsula in the 1300s by Cistercian monks, today, Albariño is widely planted in the Spanish region of Galicia as well as in Portugal where it is known as Alvarinho. 

This wine was crisp and vibrant with lots of citrus flavors and a light minerality. There was a unexpected sweetness that tempered the spiciness of the ceviche and the saltiness of the chips. But the sweetness was not overly heavy. What a great pairing! I will definitely be tracking down more bottles next time I serve ceviche.


On My Plate...
Ceviche is easily one of my top appetizers of all time. It's a simple dish of seafood "cooked" by the acid in lemons and limes. It's so easy, but it requires incredibly fresh ingredients. I usually ask my fish monger which is the best choice for ceviche that day. On the day I made this, he offered me big, beautiful prawns. Perfect!


Ingredients
  • 1 lb prawns, peeled and sliced in half lengthwise
  • 6-8 fresh lemons, juiced (I used Meyer lemons from a tree we have in our yard)
  • 1/4 C fresh salsa
  • 1 organic avocado, cubed
  • 2 T fresh cilantro, chopped
  • freshly ground salt
  • freshly ground pepper
  • tortilla chips, for serving


Procedure
Place the raw seafood pieces in a glass dish and cover them with lemon juice. The seafood should be completely covered by juice.

Cover the dish and place it in the refrigerator. Let the seafood marinate or "cook" in the lemon juice for at least 4 hours. Once the seafood is "cooked" in the juices, drain the lemon juice, but reserve 2 T of the juice.

Chop the prawns into bite-sized pieces. Place the pieces back in the reserved lemon juice. Stir in the salsa, avocado, and cilantro. Season to taste with salt and pepper.


Serve with chips and the Albariño. Cheers!

7 comments:

  1. Your ceviche sounds lovely and, as always, I am sooooo jealous of the resources available to you.

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  2. Those prawns are gorgeous! I love Meyer lemons. I had a tree in my yard years ago until I lost it to disease. I still have my Key lime which would be nice too. Sounds like a lovely pairing.

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  3. We love ceviche and yours looks great, and of course, Albarino was a great choice!

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  4. I am a little afraid of making a true ceviche with raw seafood. I cheat and use salad shrimp. I am even a little hesitant to eat it in a non coastal city restaurant - more for taste than fear of "spoiled fish" I would not find having some of yours though - my fearless cooking friend.

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  5. I love this recipe because I am NOT a fan of onions and ceviche is usually dominated by onion! And yes Albarino is a great choice for this! Yum!

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  7. Good article, you sharing is awesome, love it!

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