kosher salt, to taste ¼ small red onion ¼ cup (60 ml) salted almonds ¼ English cucumber 14 oz (398 g) spot prawn tails, peeled and deveined microgreens of choice, for garnish Plantain Chips, to serve, make ahead, recipe follows 1 In a blender, combine rhubarb, lemon juice and lime juice and blend until smooth. Transfer to a medium non-reactive bowl along with cilantro stems, top half of jalapeño and a pinch of salt. Refrigerate for 1 hour to allow dressing to infuse. 2 Dice red onion and put in a bowl of ice‑cold water for 10 minutes, then drain and pat dry with paper towel. Set aside. 3 Finely slice remaining half of jalapeño into rings and roughly chop cilantro leaves and almonds. Dice cucumber and place in a large non-reactive bowl along with diced red onions, jalapeño rings, chopped cilantro and almonds. Set aside. 4 Cut spot prawn tails into bite-sized pieces and add to bowl with vegetable mixture. 5 Once ceviche dressing has infused, strain it through a fine-mesh strainer and discard jalapeño top and cilantro stems. Pour
dressing over spot prawn mixture. Set aside for 5 minutes so acid in marinade begins to “cook” prawns and they start to turn opaque. Taste and season with extra salt, if desired. 6 To serve, divide among 6 small glasses. Garnish with microgreens and serve with Plantain Chips. Serves 6 PLANTAIN CHIPS vegetable oil, for frying 3 green plantains (about 1½ lbs/680 g) 1½ tsp (7.5 ml) fine sea salt 1 In a deep fryer or large, deep saucepan over medium heat, heat oil until it registers 375 F (190 C) on a deep-frying thermometer. Line a baking sheet with paper towel and set aside. 2 Peel plantains. Using a sharp knife or mandoline, slice crosswise into thin rounds. 3 Place sliced plantains, about 6 to 8 at a time, in hot oil and fry, turning frequently, until golden, 30 to 45 seconds. Transfer to lined baking sheet and season immediately with a sprinkle of salt. Can be made up to 2 days ahead and kept in an airtight container at room temperature. Serves 6
PAIRS WITH BARTIER BROS. ROSÉ BC VQA $18.99 35609 LES FLEURS DU MAL CÔTES DE GASCOGNE France $17.99 239467
SPOT PRAWN RHUBARB CEVICHE ¼ cup (60 ml) roughly chopped fresh rhubarb (about 1 large stalk) 1 lemon, juice only (about 3 tbsp/45 ml) 1 lime, juice only (about 2 tbsp/30 ml) 1 handful fresh cilantro, leaves and stems separated 1 jalapeño pepper, halved widthwise through its centre
TERROIR DRIVEN WINE CRAFTED TO EMPHASIZE THE UNIQUE MICROCLIMATES OF OUR VINEYARDS.
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