One of the joys of cooking is that you can tailor recipes to your own taste.
That’s certainly true of the recipe featured below, as it allows you to control the level of “hotness” based on the type of green chiles you select.
In any type of cooking, the hotter the chile, the more challenging it is to pair with wine. For that reason, we recommend utilizing green chiles with a “mild” or “medium” level of hotness.
But even if you decide to go with hot green chiles, this dish will pair nicely with these three varieties:
Simply chill down the wine in the refrigerator for about a half-hour prior to serving. All three varieties offer flavors that complement the dish, and Sauvignon Blanc is always a go-to selection when looking for a wine to serve with almost any type of salad.
CEVICHE SALAD WITH GREEN CHILES
This recipe yields 4 to 6 servings.
- 1 cup fresh lime juice
- 1 cup cilantro, roughly chopped
- Green chiles (mild to medium recommended, and amount used to taste), chopped
- 1.25-lbs. small cooked shrimp
- 1 avocado, peeled, pitted and cut into small cubes
- 1 head butter lettuce, leaves separated
- 1 green onion, thinly sliced