You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

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. Simonsig
    2014 Sauvignon Blanc
    Simonsig
    South Africa Sun Bird
    International

    $14.00

    $18.00
    GMWC Special Import
    id: 2519
    International
Close