Working with raw seafood at home might seem intimidating. But chef Roy Ellamar, of Harvest in Las Vegas, walks you through an easy process to make this Mexican-inspired recipe that dresses fish in "chile water." The restaurant's wine director enjoys this warm-weather dish with a dry, fruit-driven, minerally French rosé.
From the Jun 30, 2018, issue
Sign Up for Free Email Newsletters
Sign up for Wine Spectator’s Free Email Newsletters and stay up-to-date with all things wine.Sign Up