Fruity, fresh, fine – the summer classic with a new citrus note
Tender pieces of cod, gently cooked in lime and grapefruit juice, meet fresh coriander, red onions and chilli. The tangy grapefruit adds excitement to the classic ceviche profile – a refreshing treat on hot days.
Ideal wine accompaniment: Sauvignon Blanc from Marlborough (New Zealand)
The vibrant aroma of a New Zealand Sauvignon Blanc from Marlborough is perfect for this aromatic and complex ceviche. Its exotic fruit notes – from passion fruit to grapefruit and lime – perfectly reflect the flavor profile of the dish. The concise acidity brings structure and freshness, while green herbal aromas such as cut grass and gooseberry accentuate the coriander. This wine is no mere accompaniment – it guides you through the dish with precision and elegance.
Another 5 wine recommendations for this pairing:
1. vermentino (Riviera Ligure di Ponente DOC, Italy)
With its salty freshness, citrus tones and slightly herbal notes, vermentino is an excellent match for the maritime component of ceviche. The grapefruit finds a delicate counterpart in Vermentino, while the acidity supports the freshness. It works particularly well when the dish is served slightly chilled.
2. Albariño (Rías Baixas DO, Spain)
Albariño offers a classic ceviche accompaniment with its combination of crisp acidity, juicy fruit and fine saltiness. The grapefruit flavors find a natural echo here, while floral and stone-fruity nuances elegantly complement the aromas of the fish.
3. dry Riesling Kabinett (Mosel, VDP.Gutswein, Germany)
A dry Kabinett from the Mosel combines lightness with playful fruit. The chiseled acidity structure brings out the freshness kick, while fruit notes of green apple and citrus dance with the lime-grapefruit interplay of ceviche. A very animating combination.
4. torrontés (Salta, Argentina)
Torrontés, with its floral notes, tropical fruits and fresh acidity, is an exciting outsider. Its variety of flavors complements the grapefruit and coriander components of ceviche in an exotic way – a bold but harmonious pairing that goes down particularly well.
5. Pinot Grigio (Collio DOC, Italy)
A structured Pinot Grigio from Friuli offers minerality, freshness and a subtle stone fruit note. Its restrained fruit and balanced acidity make it an elegant companion that underlines the citrus freshness of ceviche without overpowering it.
The recipe:
Ceviche vom Kabeljau mit Grapefruit & Koriander
Cooking utensils
- 1 Zitruspresse
- 1 Scharfes Messer
- 1 Schneidebrett
- 1 Glas- oder Keramikschale
- 1 Löffel zum Marinieren
Ingredients
Für das Ceviche:
- 250 g frisches Kabeljaufilet Sushiqualität
- Saft von 1 Limette
- Saft von ½ Grapefruit
- ½ rote Zwiebel fein gehackt
- ½ Mango gewürfelt
- 1 kleine rote Chili entkernt und fein geschnitten
- 2 EL frischer Koriander gehackt
- Salz frisch gemahlener weißer Pfeffer
Für das Finish:
- 1 TL Olivenöl extra vergine
- Grapefruitfilets zur Garnitur
- Frische Korianderblätter
Preparation
Fisch vorbereiten:
- Kabeljaufilet in kleine, gleichmäßige Würfel schneiden.
- In eine Schale geben und mit Limetten- und Grapefruitsaft übergießen.
- Leicht salzen und 10–12 Minuten im Kühlschrank marinieren.
Restliche Zutaten vorbereiten:
- Rote Zwiebel, Chili und Mango fein schneiden.
- Koriander hacken.
Ceviche vollenden:
- Marinade abgießen, Fisch mit den vorbereiteten Zutaten vermengen.
- Mit Salz, Pfeffer und Olivenöl abschmecken.
- Mit Grapefruitfilets und Korianderblättern dekorativ anrichten.
Empfohlene Beilagen:
- Kochbananenchips oder Tostadas
- Avocado-Würfel mit Limettensalz
- Gegrillte Maiskolben
