Pan-Seared Striploin with Café de Paris Butter

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, August 16th, 2025

Masterfully executed by our culinary team, this richly-packed dish pairs beautifully with Davis Estates wine Oakville Cabernet Sauvignon.

Ingredients

Serves 4

Café de Paris Butter

1 cup (2 sticks) unsalted butter, softened
2 small shallots, minced
2 garlic cloves, grated
2 teaspoons Dijon mustard
2 anchovy fillets, minced
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1½ teaspoons curry powder
2 tablespoons parsley, chopped
2 tablespoons tarragon, chopped
Zest of 1 lemon
Salt & pepper

Pomme Paille

4 large russet potatoes
Neutral oil for frying
Salt