Haida Wild Seafoods celebrates the flavours of British Columbia with our Wine Wednesday Series.
Beat the summer heat with Chef Ben Lim’s recipe for Spot Prawn Ceviche. This ceviche recipe is prepared by adding the prawns raw and are “cooked” by the acids in the citrus fruits and vinegar. Haida Wild Spot Prawns taste even more incredible with a beautiful Schoenburger from St Hubertus and Oak Bay Estate Winery – buy it online here.
Since 1984 the Gebert family’s use sustainable & Organic farming practices on their 80 acre vineyard to produce wines that reflect the terroir of the north Okanagan Valley under the St Hubertus & Oak Bay Label. The Gebert’s continued there commitment to quality, with a gentle, hands-on approach to making wine from 100% Estate Grown Wines. The Gebert’s believe in minimal intervention when creating there wines full of flavour and soft tannins to show off the complexity associated with the Old World, but with the clean fresh fruit flavours of the New World. Learn More.
St Hubertus & Oak Bay Estate Winery – Oak Bay Fam Reserve Schoenburger
A powerful nose with rose petal, tropical fruit and aromas of candied apricot, white flowers, baking spices and wet stone. This rare variety has the ability to complement an unusually wide range of foods and is especially suited to spicy cuisine.
Haida Wild Spot Prawns
Spot Prawns are the largest species of shrimp found in Canada’s North Pacific waters. They are known for their sweet, delicate flavour and firm texture.
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WINE WEDNESDAY FEATURE RECIPE
Haida Wild Spot Prawn Ceviche
Experience the perfect “made in BC” pairing by trying this delicious Haida Wild Spot Prawn Ceviche created by Chef Ben Lim.