Socca with Roasted Mushrooms and Pomegranate Molasses

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

Tuesday, October 14th, 2025

Designed to shine with our Davis Estates Zephyr, this dish is another perfect pairing from our culinary team!

Ingredients

Serves 6

Socca

1 cup chickpea flour
½ cup all purpose flour
1 tablespoon salt
½ tablespoon black pepper
1 egg
1 ¼ cups water
1 tablespoon olive oil
¼ cup heavy cream
pomegranate molasses (for garnish)

Roasted Mushrooms

2 pounds mixed mushrooms; cremini, maitake, portabella, etc., washed trimmed and sliced

¼ cup olive oil
2 tablespoons chopped fresh herbs (parsley, chives, tarragon, thyme, or any other herbs.
salt and pepper to taste

Mushroom Aioli

1 egg yolks
1 teaspoon Dijon mustard
1 to 1½ tablespoons porcini mushroom powder
1 cup neutral oil (grapeseed or sunflower recommended)
Salt and freshly cracked black pepper, to taste
1 teaspoon lemon juice or white wine vinegar
1 small garlic clove, grated or mashed

Method

Socca

Sift chickpea and all-purpose flour together in a bowl.
In another bowl, whisk together the water, cream, egg, salt, and pepper.
Add the flour mix to the wet ingredients and stir until smooth. Mix in the olive oil.
Heat a medium skillet over medium heat and add ¼ tsp olive oil.
Spoon batter into the pan and cook until browned on the bottom.
Flip and cook the other side for about 1 minute. Repeat with remaining batter.

Roasted Mushrooms

Preheat oven to 375°F.
Toss mushrooms with olive oil, salt, and pepper.
Transfer to a baking sheet and roast for 10–12 minutes or until soft.
Toss with chopped herbs and adjust seasoning to taste.

Mushroom Aioli

Mix the porcini powder with 1–2 teaspoons of warm water to make a thick paste. Let sit for 5 minutes to bloom and intensify the aroma. (This helps the flavor spread evenly in the aioli.)
In a large mixing bowl, whisk together the egg yolks, Dijon mustard, and lemon juice until smooth and slightly pale.
Begin dripping in the oil very slowly while whisking constantly. Once the emulsion starts forming and thickens, switch to a slow stream.
Whisk in the porcini paste once the aioli is fully emulsified and thick.
Add salt and freshly cracked black pepper to taste. Adjust porcini level if you want it to be earthier or stronger.

To Finish:

Place Socca on plate, top with roasted mushrooms and aioli. Fold in half and lightly drizzl pomegranate molasses over the top. This is a lovely side dish or as a light main course with salad and of course a glass of Davis Estates Zephyr.

Golden socca, earthy roasted mushrooms, and a drizzle of tangy pomegranate molasses, made for sipping alongside Davis Estates Zephyr. Bright, lively, and totally irresistible!