The Daily Drink: Bloody Mary Scallop Ceviche

By Cathy Huyghe

"Wow! This recipe is not for the faint of heart. Tomato juice (or V-8), plus Worcestershire sauce and kochu jang, a Korean condiment of chile bean paste, create an intense blend of flavors. You can either take a step back with your beverage pairing – which might be my inclination – and relax with a bottle of Sam Adams Summer Ale, a bright, citrusy American wheat ale with a crisp taste and medium body. Or you can see how well a wine dares to stand up to the dish! Give it a go with Petit Bistro Pinot Noir ($9) from the Languedoc region of France, known as “the California of France.”

Cathy Huyghe writes for the WGBH Daily Dish blog. Read new WGBH Daily Dish posts every weekday, where you can explore myriad ways and places to experience good food and wine.

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