Ceviche is a seafood dish popular in the coastal regions of Latin America. The dish is typically made fromfresh raw fish cured in citrus juices and spiced with ajíor chili peppers.Pair with Terrazas de los Andes Reserva Torrontés


  • 30 Peeled U12 Shrimp
  • 3 habanero chiles, gilled or roasted
  • 1 16oz. can coconut milk
  • 4 limes
  • 4 oranges
  • 1 bay leaf
  • 1 tsp coriander seeds
  • 3T salt
  • 8 cups water
  • Extra virgin olive oil
  • Lime juice
  • Chives, chopped
  • Cilantro, chopped
  • ½ cup rice wine vinegar
  • ½ cup pickled onion


Step 1:

In a sauce pot, combine the water, salt, bay leaf, coriander seeds, 2 of the oranges and 2 of the limes squeezed and bring to a boil. In a bowl or container set up an ice bath with ice, water and the remaining 2 limes and oranges, squeezed. Add the shrimp to the boiling water and let cook for about 2 minutes. Transfer the shrimp the ice bath and let cool. Dice.

Step 2:

In a blender combine the grilled or roasted habanero chiles, rice vinegar, can of coconut milk and juice of 1 lime. Puree until smooth. Pour just about a cup of this mixture over the diced shrimp, add about 2 tablespoons of evoo and juice of about 1 lime. Add some of the chopped cilantro and sea salt to taste. Mix well and serve in a bowl garnished with pickled onions, chive and cilantro.