Ceviche with Avocado Cucumber Relish

Published: January 8, 2015 | By Jordan Vineyard & Winery

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.

Ingredients

  • 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

Instructions

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.