“Cheers It’s Friday” marks a great day because well, It’s FRIDAY! But also the climax to trying a new wine. The researching and list making to select a wine is one thing, but then the finding my chosen wine to actually purchase is another. Around my neck of the woods, not always so easy. Bad news, I did not find any of the wines on my list. However good news, I am so excited about the wine my local wine merchant suggested AND he kindly offered to order some of those wines on my list AND I did not have to commit to buying the entire case. (I should have my wine for next Friday by Wednesday!) When I told my wine merchant I really like Sauvignon Blancs, he suggested I try the 2009 Bonny Doon Vineyard Ca’ del Sol Monterey County Albarino (little did he know I have been on a Spanish kick). So you guessed it, I came home with the Bonny Doon Albarino.
Since I am officially still on my New Year’s detox, and wine was one of those food categories I pledged to give up….confession, after two days I cheated–eliminating coffee did not work out for me either. Otherwise I am still on my detox plan. That all said, my food pairing with this Albarino is really not a winter kind of dish, but I am not a winter sort of person. So, as I type this post I am turning on the fireplace in my house. Tonite I am kicking back with a glass of wine and CEVICHE, that is within my detox plan.
Not only is it FRIDAY, I am also taking a mini vacation from winter, Cheers!
Ceviche
Ingredients
- 1/3 lb. each of wild shrimp, bay scallops, and red snapper, cut into bite size pieces
- 1 + 1/2 cup fresh lime juice
- 1-2 jalapeno peppers, seeded and minced
- 1/2 small red onion, minced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon oregano
- 1/2 teaspoon Kosher salt
- freshly ground black pepper
- 2-3 tablespoons cilantro, chopped
- 1 avocado, cut into bite size pieces
Instructions
- Combine seafood in a medium glass bowl with lime juice and stir. Cover and refrigerate for at least 5 hours or until seafood is opaque. Stirring occasionally.
- After 4 hours stir in the remaining ingredients except avocado. Cover and refrigerate.
- To serve, stir in avocado pieces and cilantro.
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