When the Southwest meets Wine Country 1

Nothing says summer better than a festive outdoor dinner table laden with fresh salads, grilled seafood and a glass of crisp, chilled wine. And with the summer heat still lingering, this is a great dinner option that doesn’t require you to heat your oven! Our ceviche recipe takes a classic Mexican dish and gives it a little twist of California, fresh with avocados, wine and a bit less heat than its south of the border version. You can increase the flavor by adding hotter chile peppers (like jalapeno or even habanero) or leave it out. Either way, this dish is sure to please a crowd and can be made up to a day in advance. Try substituting any of the veggies and/or fruit, and using fresh scallops, crab or salmon, which all work as well.

Napa Valley Shrimp Ceviche

  • 1.5 lbs large shrimp, peeled, deveined and chopped
  • 1 medium tomato, chopped
  • Half a medium red onion, finely chopped
  • 1 red pepper, seeded and finely chopped
  • 1 fresh Anaheim chile, seeded and chopped
  • Half a cup of coarsely chopped fresh cilantro
  • Half a cup of purple cabbage, finely shredded
  • 1 large lime, juiced
  • ¼ cup of tart white wine, like Sauvignon Blanc
  • ½ teaspoon of salt, more to taste
  • ¼ teaspoon of black pepper, to taste
  • 1 mango, diced (can sub with peaches, melon, jicama, etc.)
  • 1 clove of garlic, minced
  • 1 large avocado, diced
  • 2 teaspoons of olive oil
  1. Grill or pan sear the shrimp on very high heat until just charred on the outside but still raw on the inside, immediately plunge in ice water to stop cooking. Once cooled, dice and put the shrimp in a glass or stainless steel bowl.
  2. Add in tomato, onion, red pepper, Anaheim chile, cilantro, garlic, lime juice, white wine, salt, and pepper; stir gently.
  3. Cover and refrigerate for 3-4 hours.
  4. Shortly before serving, gently stir in the avocado, mango and olive oil, and add more salt or pepper if needed.

Serve on top of freshly toasted bread or fried tostada shells. You can fry your own corn tortillas in 1 inch of oil in a skillet and use chili or lime-infused olive oil for extra flavor! Also, try a few fun toppings in little bowls for everyone to garnish their ceviche tostada. I like pomegranate seeds, crumbled feta cheese, toasted pumpkin seeds and extra lime wedges.

Denise McCreery is the owner of d’Vine Gourmet, located at 4955 S. Alma School Rd., Ste. 4 in Chandler. Learn more by visiting dvinegourmet.com.