Peruvian Ceviche

recipe courtesy of Chef Bruce Finch, A Party For Your Palate

  • 1 lb. fresh white fish, such as mahi mahi, snapper, tilapia, etc… cut wafer thin
  • juice of 6 limes
  • 1 orange bell pepper, small dice
  • 2 avocados, small dice
  • 1 shallot, minced
  • 2 T sugar
  • 2 T Aji Amarillo paste, or yellow banana peppers, ground to a paste
  • 15 oz lite coconut milk

Combine all ingredients and let sit at room temperature with fish completely covered by liquid for 20 minutes.

Enjoy with our October Night Chardonnay!