Discover the new drink of summer!
Here’s to odd tan lines, sand in your car, hair, and everywhere. To the hot beach, a cool ocean breeze, and oysters with a fresh lemon squeeze. To adventure-plotting, mermaid spotting, and seeing how many waves you can catch in a day. To being hours late but just on time for the moments that last a lifetime.
#ExtendYourSun
Light, lively, and vibrant as a long summer day, Seréa Vinho Verde celebrates the refreshing optimism of Portugal’s finest season.
A sea of refreshing flavors in every sip, Seréa is positively bursting with electric notes of crisp apple, fresh kiwi, and lime citrus with bright, food-friendly acidity and a hint of effervescence that dances on your tongue.
Crisp, bright, and beautiful, Seréa Vinho Verde is seafood’s soulmate and perfect for sunny days that seem to last forever. Enjoy it as a chic daytime sipper on its own or paired with a wide range of light, sunny cuisine.
Here are some of our favorites:
CEVICHE
• 2 pounds fresh, deboned red snapper fillets, cut into 1/2-inch pieces (or other firm-fleshed white fish, such as cod, bass, grouper or haddock)
• 1/2 red onion, finely diced
• 1 cup chopped seeded fresh tomatoes
• 1 serrano chili, seeded and finely diced
• 2 teaspoons kosher salt
• Dash of hot sauce or a light pinch of cayenne pepper to taste
• Pinch of ground oregano
• 3/4 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1 bunch chopped cilantro
• 2 sliced avocados for garnish
Method:
In a non-reactive dish, mix together the fresh fish, onions, tomatoes, chili, salt, hot sauce, and oregano. Pour over the lemon and lime juice and stir. Cover the dish and let the fish sit for about 2 hours to “cook.” While marinating, the fish will turn whiter and more opaque. Serve with chopped cilantro and slices of avocado, warm tortillas or tortilla chips.
FIRST STREET TACOS
• 1 1/2 pounds of mild white fish, such as tilapia, cod or halibut
• 2 teaspoons chili powder
• 1 teaspoon sweet paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon olive oil
Method:
Pat the fish dry with paper towels. Mix all seasonings together and sprinkle on both sides of the fish. Cook the fillets in olive oil, about 4–6 minutes per side. While the fish is cooking, prepare the street taco sauce.
Street Taco Sauce; whisk together:
• 1/2 cup mayo or sour cream
• 1 1/2 tablespoons of lime juice (or the juice of 1 lime)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon habanero hot sauce; add more to taste
• Water as needed to thin the sauce
Street Taco Toppings:
• Street Taco Sauce
• Shredded red cabbage
• Chopped cilantro
• Sliced avocados
• Cotija cheese
Serve on warmed corn tortillas with lime wedges and extra Street Taco Sauce.
GREEN PAPAYA SALAD
• 2 cloves garlic
• 2 Thai or serrano chilis, sliced; add more to taste
• 2 teaspoons sugar (raw, white or palm)
• 1/4 teaspoon salt
• 1 tablespoon small, dried shrimp
• 3 tablespoons chopped roasted peanuts; save half for garnish
• 2 tablespoons fresh lime juice
• 1–2 tablespoons fish sauce (nam pla); add more to taste
• 2 teaspoons tamarind juice (optional)
• 2–3 plum tomatoes, coarsely chopped (or substitute halved grape tomatoes to make 1/2 cup)
• 1/2 pound long beans, trimmed and cut into 2” pieces
• 2–3 cups green papaya, julienned or shredded (peel, seed, and discard the inner membrane)
Method:
Using a blender or mortar & pestle, blend/pound the garlic and chilis. Add sugar, salt, half of the peanuts, and shrimp and blend into a paste. Transfer to a large bowl and add lime juice, fish sauce, and tamarind juice. Mix well to dissolve the sugar. Add tomatoes and beans and lightly bruise them with the pestle or spoon. Add the papaya and garnish with remaining roasted peanuts.
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SHARE HOW YOU GET THE MOST OUT OF YOUR ENDLESS SUMMER DAYS
#EXTENDYOURSUN
