With spring in the air, grilling season is only weeks way. To get you ready we bring you a tasty recipe that pairs perfectly with the best in Argentinian wines. During Celebrity Chef Aarón Sánchez’s recent trip to Terrazas de los Andes in Argentina, he was inspired to develop new entertaining/grilling tips to better enhance flavors and take you back to grilling’s roots—the way grilling should be done. Additionally, he created an Argentinian-inspired Shrimp Ceviche to pair with Terrazas de los Andes Reserva Torrontes.

RECIPE // SHRIMP CEVICHE (pictured on top)

AARÓN SÁNCHEZ FOR TERRAZAS DE LOS ANDES (Pair with Terrazas de los Andes Reserva Torrontes)

Makes 30 2-ounce tasting portions

 Ingredients

30 Peeled Shrimp

3 habanero chiles, grilled or roasted

1 16oz. can coconut milk

4 limes

4 oranges

1 bay leaf

1tsp coriander seeds

3T salt

8 cups water

extra virgin olive oil

lime juice

chives, chopped

cilantro, chopped

½ cup rice wine vinegar

½ cup pickled onion

Instructions

In a sauce pot, combine the water, salt, bay leaf, coriander seeds, 2 of the oranges and 2 of the limes squeezed and bring to a boil. In a bowl or container set up an ice bath with ice, water and the remaining 2 limes and oranges, squeezed. Add the shrimp to the boiling water and let cook for about 2 minutes. Transfer the shrimp to an ice bath and let cool. Dice.

In a blender combine the grilled or roasted habanero chiles, rice vinegar, can of coconut milk and juice of 1 lime. Puree until smooth. Pour just about a cup of this mixture over the diced shrimp, add about 2 tablespoons of evoo and juice of about 1 lime. Add some of the chopped cilantro and sea salt to taste. Mix well and serve in a bowl garnished with pickled onions, chive and cilantro.

Aaron Sanchez in the vineyards of Terrazas de los Andes