Perfect Pairings: Zardetto, Prosecco, Non-Vintage, Italy, 271562

Ceviche

Ceviche is a traditional dish in which seafood is "cooked" by the acid of citrus juices and vinegar. The fish and shellfish need to be very fresh, and the shellfish need to marinate for at least 12 hours, so start this a day in advance. Use a glass dish to avoid reactions with the citrus juice.

1 lb. fresh boneless fish fillets (any mild white fish is best, but salmon is wonderful too)
1/2 lb. bay scallops
1 lb. small or medium shrimp, head and tails removed and peeled
1 medium red onion, diced
1 medium tomato, diced, with juice
1 poblano pepper, seeded and diced (bell pepper for less heat, jalapeños or serranos for more heat)
a handful of chopped fresh cilantro
juice of 3 lemons
juice of 5 limes
juice of 1 orange
1 tablespoon cider vinegar
3 tablespoons olive oil
salt

1. Wash all seafood very well and remove skin and shells. Break fish into small chunks, watching for bones. Cut larger scallops in half, and shrimp into thirds.

2. Combine juices, vinegar, and a small dash of salt. Mix well.

3. In a glass casserole or baking dish, layer shellfish and cover with half the juice mixture. Marinate at least 12 hours, turning to "cook" evenly.

4. In a separate glass dish, layer fish and cover with remaining juice mixture. Marinate for 4-6 hours, turning to "cook" evenly, until fish is firm and looks "cooked" through - it should be opaque white (or very light pink with salmon).

5. Once shellfish and fish are "cooked," drain in a plastic colander.

6. Combine tomato, onion, pepper, cilantro, and oil. Gently mix with fish and shellfish. Garnish with citrus wedges and cilantro, and serve immediately.







					Ceviche Ceviche is a traditional dish in which seafood is "cooked" by the acid of citrus juices and vinegar. The fish and shellfish need to be very fresh, and the shellfish need to marinate for at least 12 hours, so start this a day in advance. Use a glass dish to avoid reactions with the citrus juice. 1 lb. fresh boneless fish fillets (any mild white fish is best, but salmon is wonderful too) 1/2 lb. bay scallops 1 lb. small or medium shrimp, head and tails removed and peeled 1 medium red onion, diced 1 medium tomato, diced, with juice 1 poblano pepper, seeded and diced (bell pepper for less heat, jalapeños or serranos for more heat) a handful of chopped fresh cilantro juice of 3 lemons juice of 5 limes juice of 1 orange 1 tablespoon cider vinegar 3 tablespoons olive oil salt 1. Wash all seafood very well and remove skin and shells. Break fish into small chunks, watching for bones. Cut larger scallops in half, and shrimp into thirds. 2. Combine juices, vinegar, and a small dash of salt. Mix well. 3. In a glass casserole or baking dish, layer shellfish and cover with half the juice mixture. Marinate at least 12 hours, turning to "cook" evenly. 4. In a separate glass dish, layer fish and cover with remaining juice mixture. Marinate for 4-6 hours, turning to "cook" evenly, until fish is firm and looks "cooked" through - it should be opaque white (or very light pink with salmon). 5. Once shellfish and fish are "cooked," drain in a plastic colander. 6. Combine tomato, onion, pepper, cilantro, and oil. Gently mix with fish and shellfish. Garnish with citrus wedges and cilantro, and serve immediately.



	Zardetto Prosecco • NV • Italy • 271562 Grape: Prosecco appearance - bright, clear color : light straw aroma - fragrant flavors (smell + taste) sweetness - dry acidity - crisp oak - fruit - limes, granny smith apples earth - minerals, white papper body - light tannins - none additional notes - Clean, crisp and mouthwatering. Very refreshing and light. Great with food or all by itself. Serve cold.				• Want to add more pizzazz to your everyday life? If so, I would like to introduce you to Italy's answer to sparkling wine, Prosecco. It is cheaper and lighter than its French cousin, Champagne. The essential difference between the two, is in the methods of fermentation. In Prosecco's stainless steel Charmat method, the wine loses Champagne's yeasty complexity but retains a fresh mouthwatering crispness. • And mouthwatering means acidic. So try matching Prosecco with Cevche. This popular Latin American seafood salad is cooked without heat. It is a centuries old dish that uses the natural acids from a variety of citrus fruit to, for lack of a better word, cook the fish. The regional interpretations are almost endless. And the leftover juice, known as Tiger's Milk, is a great hangover cure, or so I've been told.