Shrimp SevicheIngredients:

1 lb. of your favorite fresh seafood. (I use shrimp and scallops, 1/2 lb. each.)

3 med. tomatoes (deseeded)

1 med. white or yellow onion

1 Jalapeno pepper (de-seeded)

4 lg. limes or lemons

1 quarter cup of fresh cilantro

Variation:

1 cu. of your favorite melon, cucumber, papaya, or mango

Directions:

Cut the seafood into small chunks and place in a large bowl.

Dice the tomatoes, onion, and fruit if you choose to use any and add to the bowl.

Mince the jalepenos very finely and add to the bowl.

Squeeze fresh lime and/or lemon juice over the mixture until you have the consistency of a thick salsa. Cover and refrigerate for four to five hours, stirring occasionally. The citric acid in the limes and lemons will cook the seafood. If the seafood is in large chunks it will require longer curing time. Remove from refrigerator and add fresh chopped cilantro. Serve with tortilla chips for a fresh summer treat.

Recommended wines:

Crios Torrontes, Mendoza, $14.99

Rudi Wiest Riesling, Mosel River $11.99

Lobster Reef Sauvignon Blanc, Marlborough, $12.79