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
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
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.
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
- Wendy of A Day in the Life on the Farm will share Eating and Drinking Locally for the Summer Months #WinePW
- Cindy of Grape Experiences will pair Summer Supper: Cool Pasta Salad and Côtes du Rhône Refreshers
- Ellen of Family Around The Table will prepare Hassleback Chicken Cordon Bleu
- Jane of Always Ravenous will prepare Southern Summer Supper with a French Twist
- David of Cooking Chat will pair Grilled Shrimp with Pineapple Salsa and a Summery White Wine
- Camilla of Culinary Adventures with Camilla will share Ceviche + Scheid's Albariño #WinePW
- Jade of Tasting Pour will share Sweet Pea Pesto Meets Wines of Summer
- Jeff of FoodWineClick has prepared Cool Kitchen Seafood Rolls for an Easy Summer Supper
- Julie and Edgar of Wine-N-Friends will share Tintilla and Ribs: Superb Summer Pairing #winePW
- Gwendolyn of Wine Predator will share Getting to know Napa: Bison Steak BBQ with Rombauer Atlas and Stice Cabs plus Conn Creek Atlas Rose! #WinePW
- Peter and Nancy of Pull That Cork will share Lamb Gyros and a Super Sauvignon Blanc for #winePW
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!
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.
- 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
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.
Serve with chips and the Albariño. Cheers!
Your ceviche sounds lovely and, as always, I am sooooo jealous of the resources available to you.
ReplyDeleteThose 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.
ReplyDeleteWe love ceviche and yours looks great, and of course, Albarino was a great choice!
ReplyDeleteI 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.
ReplyDeleteI 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!
ReplyDeleteGreat info. I love all the posts, I really enjoyed, I would like more information about this, because it is very nice., Thanks for sharing.
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Good article, you sharing is awesome, love it!
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