Ceviche De Los Andes Recipe

This ceviche recipe comes from Argentina (sometimes they take a break from grilling cow), penned by Chef Noelia Scquizziato of Terrazas de los Andes winery in Argentina's northern Salta province. The recommended pairing is a Torrontés, a fruity, acidic and crisp white — ideal for summer if you're interested in brushing up on your obscure varietals. The wine complements the exotic and spicy flavors of this shrimp and scallop-based ceviche. Find a bottle of this aromatic nectar and get your ceviche on!

Ceviche De Los Andes Recipe
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  • 1/4 pound prawns
  • 1/4 pound scallops
  • 1/2 red pepper
  • 1/2 green pepper
  • 1/4 cup white grapes
  • 1/2 medium pear
  • 3 medium scallions
  • 1/2 tablespoon cilantro
  • 1 clove garlic
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1/4 cup mango juice
  • 1/4 cup Terrazas de los Andes Torrontes or other Argentine fruity white wine
  • 4 dashes smoked hot sauce
  • olive oil to taste
  • chopped parsley
  1. Clean and dice prawns and scallops 
  2. Saute shrimp and scallops 3 minutes or until shrimp is slightly pink and scallops are no longer opaque. Remove from heat and set aside to cool.
  3. Dice red pepper, green pepper, grapes and pear. Combine in large bowl.
  4. Slice scallions into ringlets and finely chop garlic and cilantro. Add to bowl.
  5. Pour fruit juices and wine over vegetable and fruit mixture. Add hot sauce, salt and pepper.
  6. Taste and adjust spices before adding seafood to mixture.
  7. Drain cooled seafood and add vegetable mixture. Cover and cool in refrigerator for 1 hour before serving. 
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