It’s almost too easy to whip this dish together. But when you do it’ll be met with oooh’s and aaah’s from your dining guests. The basic primary taste regions on your tongue are all represented, which is why it works. Serve as an appetizer or lighter dish. Wine Pairing:Sauvignon Blanc is a sure bet. Other white wines that have a crisp citrus, lemon profile can also work—especially if they come from a region where seafood is a primary food source. Sauvie B is almost always my first choice, but Riesling, Grüner Veltliner, Albariño, Italian Vernaccia and Alsatian Pinot Gris can fit the bill.