Turley White Zinfandel

Sips & Trips Italy, March 2026: https://hammockexpeditions.groupcollect.com/v2/go/hhws2026001

Soulless Sole Ceviche

INGREDIENTS

• 1/2 lb fresh sole

• Juice of 2-4 limes (enough to cover the sole)

• 1/2 sweet onion

• 1 green tomatoes

• 1/2 small green bell pepper

• 1/2 cup cilantro

• 2 small avocados

• salt

• chips, for serving

PREPARATION

Fish should remain in the refrigerator until the last minute so it stays cold and fresh.

Chop the onion, tomatoes, and bell peppers into small, uniform pieces. Set aside.

Chop the fish into similarly sized pieces.

Place in a medium (non-metal, preferably glass) bowl with enough lime juice to just cover the sole. Mix to coat.

Set in the refrigerator for 10 minutes.

Add the chopped vegetables to the fish.

Stir and return to the refrigerator for the remaining 10 minutes.

Cube the avocado and chop the cilantro.

Remove the ceviche from the refrigerator. Stir and salt to taste.

Stir in the avocados and cilantro.

Serve with tortilla chips and a crisp Albariño.