December 6th, 2016
Mix 2 tbsp. of Saha Caribbean Green Seasoning with the juice of 1 clementine. Mix well until combined.
Cut the fish into 1-inch pieces and place into the bowl with the green seasoning and juice.
Add in shallots and orange zest, toss the mixture lightly, cover with cling film, and refrigerate for 5-6 hours (or overnight).
When cured, remove the fish from the liquid and set on paper towel to drain. Mix 1/4 cup of orange juice with 2 tbsp. of olive oil, and toss the dressing with arugula.
Arrange the orange and clementine on the bottom of a plate, top with arugula, ceviche and chopped walnuts.
Wine Pairing: EMILIANA ADOBE SAUVIGNON BLANC