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Ménage à Trois Gold and Conch Ceviche
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Gold

"Let us lavish you in delicious riches."

Live the Exotic Island Life! Our Seaside Recipe for Conch Ceviche and Ménage à Trois Gold

What is it about island life that calls us? Is it the way the sun, sand, and sea transport us to another world? Or is it because we seek adventure and desire to challenge the status quo? Whatever the reason, we’re exploring the luxurious tastes of the islands with a delectable recipe for Conch Ceviche.

In April 1982, the island of Key West seceded from the Union, and, although the secession was short-lived, the island’s passion for independence and uniqueness still rings true today. That’s why we’re celebrating a world filled with color and flavor from the sea around us with our Key West-inspired Conch Ceviche. This recipe ebbs and flows with flavor, transporting you to your very own island oasis. 

To showcase these nautical flavors, serve with Ménage à Trois Gold: a luxe white blend that spoils the senses with a wealth of ripe tropical fruit flavors, grand French vanilla, and hints of deluxe sweet spice. This meal is nothing short of lavish—a true tropical treasure. 

What are you waiting for? The island life awaits!

Conch Ceviche Recipe
Ingredients
- 1 pound fresh conch, sliced 1/4-inch thick (or fish of your choice – White Tuna or Grouper)
- 1 small red onion, halved and thinly sliced
- 3/4 cup fresh lime juice
- 1 teaspoon freshly ground black pepper
- 1 large avocado, diced into 1/3-inch pieces
- 1/4 cup coarsely chopped cilantro, plus leaves for garnish
- 1 orange, segments
- Limes
- Salt

How to Make It:
1. Line a baking sheet with plastic wrap. Arrange the conch in a single layer on the baking sheet and freeze until fairly firm, about 15 minutes.
2. Stack the slices of fish. Using a very sharp chef’s knife, cut the fish into neat 1/2-inch cubes. Transfer the cubed fish to a medium glass or ceramic bowl and stir in the red onion, lime juice, and black pepper. Cover the fish with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes.
3. Just before serving, gently fold in the diced avocado, orange segments, and chopped cilantro. Season the ceviche with salt. Transfer the ceviche to a serving bowl or individual glasses. Garnish with cilantro leaves.
4. Serve with tortilla chips and Ménage à Trois Gold.

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