This refreshing Aguachile with Halibut serves eight and features thinly sliced Alaskan halibut marinated in lime juice, zest, and olive oil, then chilled for two hours. The vibrant green aguachile broth is made by blending cucumber, poblano chili, and lime juice, then strained and seasoned. For garnish, creamy avocado slices, finely diced cucumber, marinated red onion, thinly sliced chile, and fresh cilantro sprigs are layered on top of the halibut and broth. Finished with a drizzle of olive oil, this dish is light, zesty, and perfect for a bright, elegant appetizer or warm-weather entrée.
Quick, creamy, and delicious—this Parmesan dip with crostinis is the perfect start to any gathering, especially when paired with Peju’s 2023Pinot Noir.
Elevate your grilling game with our spice-rubbed grilled pork chop recipe. Chef Nic’s perfect blend of spices and herbs creates a flavor explosion that pairs perfectly with a glass of PEJU Cabernet Franc or Cabernet Sauvignon.
This roasted salmon and wild mushroom risotto recipe is the perfect combination of rich and earthy flavors. The succulent salmon and creamy risotto, making for a delicious pairing with our vibrant Pinot Noir.
