This ceviche served on tortilla chips is an effortless summer snack, perfect for lazy days lounging outside on the patio or by the pool. Match acidity with acidity by pairing it with our Clone 530 Sauvignon Blanc that shows notes and flavors of tropical fruit, citrus, apple, and juicy passionfruit which help accentuate the citrus and ocean flavors in the dish. As another pairing option, try our Block 163 Albariño.

Ingredients

• 1lb white sea bass (or any other fish), diced small
• 3 oz fresh lime juice
• 1 tbsp fresh lemon juice
• 2 tomatoes sliced
• 1 jalapeño deseeded and finely chopped
• 1/2 bunch cilantro finely chopped
• 1/4 tsp pepper
• 1/4 tsp salt

• Diced avocado and tortilla chips for serving

Directions

Add the diced sea bass to a small mixing bowl and season with salt and pepper.

In a separate mixing bowl, combine the lime and lemon juice with all other ingredients and pour over diced fish.

Mix together so that all ingredients are well combined.

Layer the top with plastic wrap, cover, and refrigerate for 6-8 hours.

Serve with fresh diced avocado and tortilla chips.

A classic Northern Italian dish, this Pork Loin Tonnato comes together in about an hour and is a delicious dinner to enjoy any night of the week.

Pair it with our 2020 Musqué Chardonnay for a vibrant, palate-pleasing indulgence. With the Musqué’s aging in both concrete and oak, it nicely complements the tangy and slight brininess of the sauce while still offering a tad of richness to pair with the pork. Our La Pristina Chardonnay is also an excellent match for this dish if you’re looking for a wine with a rounder mouthfeel. 

Ingredients:

For the pork:

• 2 celery stalks
• 2lbs of pork loin
• 1 onion
• 1 cup white vinegar
• 1 qt white wine
• 2 carrots

For the sauce:

• 8oz canned tuna
• 10 anchovy filets
• 2 tbsp capers
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 cup mayonnaise
• 1 tbsp white wine vinegar
• Salt and pepper to taste
• Lemon slices to garnish
• Parsley to garnish

Directions:

Bring wine, vinegar, and liter of water to boil. Add vegetables and pork. Cook on low for 1 hour or until firm. Keep pork in liquid and let cool.

For the sauce: in a food processor, combine tuna, anchovies, capers, vinegar, lemon juice and olive oil. Blend until smooth. Place the mixture in a bowl and add mayonnaise. Salt and pepper to taste. Slice pork very thin and layer on platter. Spread the sauce on the pork and garnish with lemon slices and parsley.