Belfiore Burrata with Castelvetrano & Meyer Lemon Compote

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Saturday, March 28th, 2026

A vibrant Culinary Team creation, crafted by the bright, expressive notes of Davis Estates Sauvignon Blanc.

Ingredients

Serves 4 to 8

Castelvetrano & Meyer Lemon Compote

4 cups Castlevetrano olives (pitted)
1 cup extra virgin olive oil
½ cup Champagne Vinegar
2 tablespoon Meyer Lemon Zest
1 teaspoon fresh cracked black pepper

Torn Sourdough Croutons

2 cups Sourdough Bread, torn into crouton sized pieces
2 cloves garlic, paste
Salt and pepper to taste
4-6 cups frying oil

Burrata

8–16 ounces of your favorite brand of burrata, we recommend Belfiore (local to Napa Valley)
1 tablespoon olive oil
Flake salt and pepper to taste

Method

Castelvetrano & Meyer Lemon Compote

Strain Olives and chop finely in a food processor.
Add remaining ingredients and pulse until combined.
Shelf life is 4 weeks in the fridge.

Torn Sourdough Croutons

Trim most of the crust off of the sourdough and use your hands to tear the bread into crouton sized pieces.
In a medium pot bring the frying oil up to 350 degrees. Add the garlic paste to a medium sized metal or glass bowl.
Fry the torn bread, stirring occasionally until the croutons turn a golden brown. Take 1 teaspoon of the hot frying oil and pour it over the garlic paste in the metal bowl, then add the croutons and toss with salt and pepper.

Burrata

Take it out of the fridge 20–30 minutes before serving.
Use a knife to slice or gently tear it open at the table, let the creamy center spill out naturally.

To Finish

On a your favorite serving dish place the Burrata intact on a plate or shallow bowl drizzle lightly with olive oil and a pinch of flaky salt. Place your Castelvetrano & Meyer Lemon Compote over the top, garnish with Torn Sourdough Croutons. Serve immediately with a chilled glass of Sauvignon Blanc.

Creamy Belfiore Burrata meets the bright pop of Castelvetrano olives and Meyer lemon compote, perfectly lifted by the crisp, citrus-kissed elegance of our Davis Estates Sauvignon Blanc.