Vintage Hotel’s Mussels Ceviche

Deliciously fresh: introducing mussels ceviche curtesy of Executive Chef Mark Longster at Cannery Restaurant. Who’s ready for a taste of the sea? A symphony of flavors featuring freshly harvested mussels marinated in a vibrant blend of lime juice, champagne, peppers and onions. Served on a bed of lettuce as part of a salad or as a canapé at your next summer gathering. Enjoy this colorful dish while soaking in the summer vibes. 

Mussels Ceviche 

Serves as many as needed


Fine diced peppers
Fine diced red onion
Chopped parsley
Salt & pepper


  1. Steam mussels for 1½ to 2 minutes depending on the size of the mussels. Steam until they are just beginning to open.
  2. When done steaming, place them in an ice water bath to shock the mussels and stop “carry over cooking”.
  3. Remove the mussels from the shell and carefully place them in a bowl.
  4. Marinate mussels in the lime, champagne, peppers and onions overnight, with just enough liquid to cover the mussels.
  5. Before being severed, a dash of salt and pepper.
  6. This can be served in a salad or on a slice of cucumber as a canapé.


Enjoy it with a glass of crisp Château des Charmes Sauvignon Blanc. 

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