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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Chilean Sea Bass Ceviche

Estampa


Ingredients

1 lb. Chilean sea bass fillet
1/2 cup freshly squeezed lime juice
6 Tbs. freshly squeezed grapefruit juice
1 whole grapefruit
1/2 tsp. very finely minced garlic
2 Tbs. very finely minced red chiles
1 Tbs. very finely minced green chiles
1 packed Tbs. chiffonade of fresh mint
2 packed Tbs. chiffonade of cilantro
Hot sauce & extra virgin olive oil for garnishing


Instructions

With a very sharp knife, cut the fish into thin broad slices. Place in a bowl, and toss with the lime juice and grapefruit juice. Let sit at room temperature for 15 minutes.
Meanwhile, cut the grapefruit in half at the center, and using a grapefruit knife, remove sections of grapefruit. Slice each section in half, the long way.
When ready to serve the ceviche, drain the liquid completely from the halibut, and discard liquid. Add grapefruit pieces to the fish, along with garlic, red chiles, green chiles and mint. Toss gently. Divide among 6 plates, laying out the strips of halibut flatly on each plate. Season with coarse salt, sprinkle with hot sauce, and drizzle with extra virgin olive oil.



    Suggested Pairings

  1. Westerly
    2011 Sauvignon Blanc
    Westerly
    Happy Canyon
    Santa Barbara County

    $16.00

    $30.00
    90 - Wine Enthusiast
    id: 2365
    Gold
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