Cuba Americana Reserve Ceviche
ZD Wines Reserve Chardonnay, Napa Valley
Chef Extraordinaires Brett deLeuze, Jason Velderrain, Jorge Guzman
3 cups Dungeness Crab Meat
1 Live Lobster
2 cups Mango, diced
1/2 cup Lemon Juice
1/4 cup Cilantro, finely chopped
1/8 cup Serrano Chile, finely chopped
3 cups Halibut
4 cups Papaya, diced
1/2 cup Pineapple, diced
1/2 cup Lime Juice
1 cup Jicama, chopped
1/2 cup Sour Cream
1 cup Heavy Whipping Cream
3 Yucca Root, thinly sliced
The first step is to pour yourself a glass of ZD Reserve Chardonnay!
Creme Fraiche: Combine Sour Cream and Heavy Whipping Cream until well incorporated. Set aside.
Yucca Chips: Heat Grapeseed Oil in a large sauté pan or deep fryer until very hot. Add Yucca Root in small batches and fry until crisp and golden. Arrange on paper towels to dry.
Ceviche: In a large pot poach lobster in butter until just cooked through. Allow to cool. Cut into pieces. In a bowl, combine halibut, lemon juice and lime juice and allow to marinate for 2 minutes. Add the lobster, crab meat, papaya, mango, pineapple, cilantro, serrano chile and jicama and stir gently to combine.
Place ceviche on a crisp Yucca chip with a dollop of creme fraiche and enjoy!