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Lobster Ceviche and Classic Semillon Sauvignon Blanc

– Shu Ying Sengmany

13
Oct

In the age of Masterchef and MKR, it is no longer acceptable to serve your guests anything less than a restaurant quality meal. Luckily for us, WA chef Don Hancey understands and created more of these easy-to-follow recipes.

Don Hancey explains, “In simple terms, Ceviche is a Latin American version of Sashimi. This local expression of ceviche is deceptively easy to create yet it is mesmerizingly complex on the palate. In some ways this reflects our wine making philosophy especially the Semillon Sauvignon Blend. Here we have 4 core ingredients all pulling in different directions to create a unique and complete taste sensation. Rather than single out a particular direction, this blend embraces the sum of the parts by providing a full refreshing accompaniment that binds all of the component parts into a full flavoured and unforgettable experience”.

Armed with a bottle of Classic SSB and a cheery, “Ceviche, anyone?”, I am taking one small step to culinary mastery. Who else is ready to join me in creating this beautiful dish?

 

EVANS & TATE CLASSIC SEMILLON SAUVIGNON BLANC

INGREDIENTS

LOBSTER CEVICHE

  • Fresh lobster, about 350g total
  • Kosher salt
  • 1 small shallot, minced
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoons finely minced jalapeño pepper
  • 1 1/2 tablespoons juice from about 2 limes
  • Extra-virgin olive oil

SMASHED AVO SALSA

  • 2 avocados, chopped
  • 1 lime, juiced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small red onion, finely diced
  • 1/3 cup coriander leaves, roughly chopped
  • 3 to 4 drops tabasco sauce
  • salt and pepper

LOBSTER CEVICHE AND SMASHED AVO SALSA

Slice lobster tail into thin slices.

Transfer to a medium bowl. Add shallots, coriander, jalapeño, and lime juice. Toss to combine and season to taste with salt.

For avocado salsa

Place chopped avocado in a bowl. Spoon over 2 tablespoons lime juice. Toss gently to coat.

Add oil, onion and coriander to avocado. Add Tabasco sauce to taste. Toss to combine. Season with salt and pepper and toss gently to combine. Stand for 5 minutes.

TIP

Ensure the lobster is deveined before slicing 

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