½ pound bay or sea scallops, cut in quarters, muscles removed

¾ cup freshly squeezed lime juice, divided (approximately 5 limes)

¼ cup blood orange juice

¼ cup LaBelle Winery Seyval Blanc white wine

1 cup small diced hothouse cucumber, unpeeled and seeded

¼ cup diced shallots

½ cup diced avocado

½ cup diced red pepper 

½ cup diced mango

¼ cup fresh cilantro (optional)

1 ½ tablespoons minced jalapeño pepper 

3 tablespoons diagonally sliced scallions, white and green parts

1 tsp The Winemaker’s Kitchen Chili Lime Spice Blend

Good olive oil

Sea salt and freshly ground black pepper

Bibb lettuce leaves, for serving

The Winemaker’s Kitchen White Wine Syrup 

When making ceviche, use top quality scallops that are fresh, not frozen. There is no cooking involved; the raw scallops will “cook” in the lime juice in about an hour. Do not leave them for longer because they will get mushy.