WINE & FOOD AFFAIR RECIPES

Appetizers

Shrimp and Sauvignon Blanc Ceviche

K Squared

7975 Cameron Dr. Bldg 1500-A
Windsor, CA 95492
ksquaredcellars.com

Pair this refreshing summer ceviche with a crisp, tropical fruit–driven Sauvignon Blanc.

Ingredients:
  • 1 pound Pacific shrimp, peeled
  • 1 pound scallops
  • 2 teaspoons sea salt, plus more, to taste
  • 1/2 cup K Squared Cellars Sauvignon Blanc, chilled
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 2 avocados, peeled and diced
  • 2 cups diced cucumbers
  • 1 cup diced tomatoes
  • 1 cup diced bell peppers (yellow or orange)
  • 1/2 cup diced red onions
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup olive oil
  • Tortilla chips for serving
Directions:

				

			

                			

				
Directions:

				

					
In a medium bowl, combine the shrimp, scallops and salt and toss well. Refrigerate until the shellfish turns opaque, 30 to 60 minutes.

Add the wine, lemon juice, lime juice, orange juice, avocados, cucumbers, tomatoes, bell peppers, onions, cilantro and olive oil to the bowl and toss gently. Adjust the seasoning with salt. 

Serve the ceviche with tortilla chips and a glass of lightly chilled K Squared Cellars Sauvignon Blanc.

				

			

			











						

						

							
			
			

				
K Squared

				
7975 Cameron Dr. Bldg 1500-A

			        Windsor, CA 95492

					ksquaredcellars.com
				


			

					


					

						
K Squared Cellars Sauvignon Blanc