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So What Do You Eat with Rosé?

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TASTE News Service April 22, 2016 - (Editor’s note: Taste California Travel will be sharing more recipes with you in the coming months. The recipe below comes from Betsy and David Lawer, who suggest this shellfish ceviche as the perfect appetizer to pair with their winery’s Rosé of Syrah.)


Shellfish Ceviche with Citrus and Watermelon

(Serves 6)


1 tsp grated ginger

Juice of 1 lime

1 navel orange (peeled & chopped with juice)

2 scallions (finely chopped, white & light green parts only)

2 cups seedless watermelon (diced to small bite-sized pieces)

1 Tbs finely chopped fresh jalapeño (or to taste)

Pinch of salt

1 cup cooked, cooled mixed shellfish (scallops, shrimp, crab or halibut) cut to same size as watermelon if large)

12 or so Boston lettuce leaves and 6 squash blossoms or nasturtium flowers for garnish


Mix first 4 ingredients in a bowl. Add watermelon, half of jalapeno and salt and stir gently. Season to taste with more jalapeño or salt, if required, then fold in seafood until well-combined. Divide ceviche between 6 parfait dishes lined with lettuce leaves (about 2 per dish) and garnish with flowers. Serve immediately.

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