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Coconut and Citrus Hamachi Ceviche

Pair with Rodney Strong Vineyards Charlotte’s Home Sauvignon Blanc


1 teaspoon lime juice
1 teaspoon orange juice
2 tablespoon coconut water
Zest of 1 lime
4 teaspoon coconut meat julienned
1 fresno chile thinly sliced
4 ounces of fresh hamachi diced or sliced
1teaspoon olive oil
1 teaspoon salt


In a bowl mix the citrus juices and hamachi, let the fish marinate for 2 minutes. Add the rest of the ingredients and stir gently, adjusting the seasoning as needed. Divide among 4 plates and garnish cilantro leaves and drizzle with olive oil.

Serves four.