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Ravines Wine Cellars

Summer Cenicha

Summer Cenicha
Recipe Date:
August 13, 2019
Cook Time:
Imperial (US)
Summer ingredients galore. Fresh cherry tomatoes and corn carry this revitalizing dish, served on home-fried tortilla chips. Serve with 2018 Dry Pinot Rose.
  • 1 lb Small raw shrimp
  • 1 Small red onion, finely minced
  • 1/2 cup Fresh lime juice
  • 1/4 cup Fresh lemon juice
  • 1 cup Yellow cherry tomatoes, quartered
  • 1 cup Freshly shucked corn kernels
  • 1 Small haas avocado, diced (the best are from Mexico)
  • 1/4 cup Finely chopped cilantro, reserve a few bigger stems for garnish
  • 1 Small serrano chile, seeds removed, finely minced
  • 1/2 cup Crumbled feta
  • 2 tbsps EVOO
  • Salt to taste

Peel and devein (if needed) shrimp and chop into medium pieces. In a glass or ceramic bowl, mix with onion, lemon and lime. Refrigerate for at least one hour, stirring every 20 mins to make sure all shrimp is “cooked” in the citrus and that all pieces are turning bright pink. Gently fold in the remaining ingredients and garnish with cilantro and feta. Salt to taste. ingredients and serve with corn chips and serve with Ravines Dry Rosé. Fresh corn chips: 1 package corn tortillas & 1/2 C corn oil. Unflavored store-bought chips can substitute, but it will not be nearly as delicious. Heat the oil in a skillet to med-high, fry chips 10-12 seconds on each side until tinged a golden brown. Remove from pan and dry on paper towel lined plate to remove extra oil.