Archive April 27, 2007

Happy Hour-Ceviche Tiempo

My parents recently took a cruise and had the opportunity to enjoy Seabass Ceviche right out of the waters they had just been snorkeling in. Although we all can't be that lucky we can easily make some great Ceviche in our very own home.

Here's what will be at my happy hour tonight:

Drink this:
2005 Sonoma-Cutrer Chardonnay, Russian River Ranches, CA
I do love my Chardonnays. This is one is in my top ten. It's a blend of Chardonnay grapes from several estate vineyards. You end up with a chardonnay that has a little more depth and taste. You'll taste vanilla, honey, kiwi and little lemon. It's perfect with fish, spicy foods and any light fare. Retail $16-19

2003 Altocedro Malbec Reserva, Mendoza Argentina
It's time to jump on the Argentina wine train. They're hot, delicioso and fun. Malbec is a great grape that you don't often find used alone. When you find a good one, grab it and enjoy. This one is tasty and affordable. You'll taste blackberries, black cherries, red currant and a little touch of tobacco (trust me, you'll see what I mean.) Perfect with ceviche.

Serve this:
Ceviche
1 lb. firm white fish, chopped into 1/8" pieces
2 Tbs. jalapeño chilies, diced
1/2 cup white onion, diced
2 ripe Roma tomatoes diced
2 cloves garlic, minced
3/4 cup fresh lime juice
Salt and pepper to taste

Combine all the ingredients, except the tomato and cilantro, in a large bowl. Toss gently but thoroughly, making sure all of the fish is coated with the lime juice. The lime juice chemically cooks the fish. Cover and refrigerate for one hour (or longer), stirring occasionally. The fish will become opaque. Add tomatoes and cilantro. Taste and adjust seasoning as necessary. Serve with tortilla chips.

What time is it? Ceviche tiempo-dios mio!

Cheers.

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