We asked our friend, Ellen Mccoy to help us find a perfect recipe to pair with a nice Rosé and she came up with this amazing recipe for Ceviche. We love it because it's quick and easy for a summer afternoon with a nice chilled glass of Rosé and great company.
1/2 cup fresh lime juice
1/2 cup fresh grapefruit juice
1/4 cup fresh lemon juice
2 1/5 Tablespoon of finely chopped shallot
1 Tablespoon of olive oil
1 1/2 Teaspoon finely chopped, seeded jalapeno
1 lb sea scallops, sliced into 1/4-inch thick rounds
1lb shrimp, sliced in half length wise
1 Large Avocado, diced
1/8 cup minced fresh cilantro
1 Tablespoon of finely chopped fresh mint
Pinch of pink salt
Stir lime, fresh grapefruit, and lemon juice together. Stir in the chopped shallots, olive oil, and jalapeno. Add the scallops and shrimp. Cover and place in the refrigerator for 2-6 hours.
Before serving stir in avocado, cilantro, mint and salt to taste. Strain the juices if desired and serve with tortilla chips.
Pair with your favorite Rosé.