With the summer heat making our heads melt and our appetites dip, there’s no reason to slave over a hot stove at the end of the day. Why not fix some refreshing ceviche and call it a day?

 Up at Longboard Vineyards in Healdsburg, winemaker/owner  Oded Shakked shared this recipe for  ceviche,  a perfect pairing with his crisp and minerally 2010 Longboard Vineyards Sauvignon Blanc.  

You could substitute snapper or monkfish for the Corvina in this recipe, but make sure you use a firm, non-oily fresh fish that’s been deboned. The lime juice  “cooks” the fish while adding its own little kick to this spicy, South-of-the-Border concoction. Serve it with fresh pita chips or tortilla chips.

Oded’s Ceviche

2 best online casino ½ or so pounds of firm, fresh Corvina fillets

½ cup fresh squeezed Meyer lemon juice, plus ½ cup of fresh squeezed lime juice

½ red onion, finely diced

½ cup finely chopped green onion (white and green parts)

1 cup chopped cilantro

2 seeded and finely chopped chili peppers (Serrano or Habanero if you dare)

2 teaspoons Spanish sea salt

Dash of ground cumin

Pinch of cayenne pepper

½ cup chopped fresh and seeded tomatoes

Mix everything in a glass bowl, making sure the fish is covered with the lime juice. Let sit, covered, in the refrigerator for at least an hour. Stir all ingredients, taste and make any adjustments ,  if needed. Add more lime juice, if needed. Let sit a few more hours in the refrigerator.

Just before you are ready to serve, roast 1/3 cup of pumpkin seeds in a pan with a touch of olive oil, a bit of salt, ground black pepper and a pinch of cumin. Add these at the last moment on top of the ceviche.