Ceviche with Avocado Cucumber Relish

Published: January 8, 2015 | By Jordan Vineyard & Winery
Screen shot 2015-01-07 at 5.23.19 PM

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 lb boneless fillets of halibut, or other firm-fleshed white fish
  • ½ lb prawns, peeled
  • ½ lb scallops
  • ½ sweet red onion, finely diced
  • 1 Anaheim or poblano chili pepper, roasted and diced
  • 1 jalapeno pepper, seeded and diced
  • 3 Tbsp Jordan Extra Virgin Olive Oil
  • ½ cup lemon juice
  • ½ cup lime juice
  •  salt and fresh coarse-ground black pepper, to taste
  • ¼ cup cilantro, chopped, for garnish

For the Avocado Cucumber Relish

  • 2 medium avocados, peeled, pitted and diced
  • 1 English cucumber, peeled and diced
  • ½  bunch cilantro, chopped
  • 2 lemons, juice only
  • Salt and pepper, to taste


serves 6

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 seviche on a bed of lettuce. Garnish with cilantro and Avocado Cucumber Relish.