2007 Pinot Noir Rosé – Grilled Coconut-Lime Ceviche

2007 Pinot Noir Rosé – Our 2007 dry Pinot Noir Rosé has notes of strawberry, watermelon and citrus. It is well-balanced with a long, bright, acidic finish.

Grilled Coconut-Lime Ceviche

1/2 lb med-large shrimp- raw, shell off, de-veined
1/2 lb sea scallops- raw, foot removed
1/2 lb white fish (Tilapia, Mahi Mahi, Cod)
3 limes, zest and juice
1 lemon, zest and juice
1/2 orange, zest and juice
1/4 cup olive oil
1 avocado- chopped
1/2 large red onion, finely chopped
1/2 cup flat leaf parsley, finely chopped
1/4 tsp green curry paste (Thai Kitchen)
1/2cup coconut milk
salt, to taste

Set well-oiled (clean) grill to medium high. Grill shrimp, scallops and fish till done (approx 5-8 minutes), cool.

In a bowl mix- lime juice and zest, lemon juice and zest, orange juice and zest, olive oil, avocado, red onion, and parsley. Dissolve green curry paste in coconut milk- add to bowl.

Chop seafood to 1/4″ pieces. Add seafood to bowl. Mix.

Refrigerate for one hour- serve with tortilla chips or on top of salad greens.

Serves 6 as an appetizer.