Dish: Ceviche Mixto from Picca

Wine: 2011 Urki Txakolina, $23, available at domaineLA

Tip: "The Basque region of Spain is all about seafood and sunny seaside days. Naturally, so is its wine. This Txakolina is characteristically bright and light, but with great mineral depth. Refreshing and highly drinkable! The bottle will be empty before you know it," says Adams.

Leche de Tigre Amarillo:
Ingredients:
1.75 oz sea bass, chopped
.5 oz celery, chopped
1.25 oz red onion, roughly chopped
.25 oz ginger peeled, roughly chopped
.25 oz garlic cloves
.5 oz salt
200 ml lime juice
.75 oz blanched Peruvian aji amarillo pepper
2.5 oz ice cubes, small size

Directions:
1. Clean aji amarillo of veins and seeds and blanch 3 times or until desired heat. If a different pepper will be used, like yellow jalapeno pepper, use the same procedure of blanching until reaching desired heat. Blanch more times for hotter peppers.
2. Place all ingredients in a blender except salt, lime juice, and ice. Start blending by adding lime juice bit by bit on high speed. Finally add the ice and salt to taste until emulsified.
3. This will make enough leche de tigre juice for 6 portions.

Ceviche Mixto:
Ingredients:
12 pc shrimp, blanched
24 pc calamari, blanched pieces 1.5” x 0.5” size
6 pc scallops, blanched
24 pc sea bass, cubed 1” x 1”
1 tbs cilantro, minced
6 oz red onion, shaved
1/2 tbs garlic puree
1tbs aji amarillo paste
12 oz leche de tigre amarillo
1 pinch sea salt

Directions:
1. In a bowl, mix leche de tigre, garlic, and aji amarillo paste using a spoon.
2. Incorporate all the sea food, red onion, and cilantro.
3. Season with sea salt to taste.