Fresh flavours with the perfect wine accompaniment
Ceviche is a classic dish of Latin American cuisine in which fresh fish is ‘cooked’ in a marinade of lime juice. The combination of citrus freshness, coriander and slight spiciness makes ceviche a perfect summer dish. A lively Sauvignon Blanc from Chile is the ideal accompaniment, with its crisp acidity and tropical fruit flavours rounding off the taste experience.
Which wines go best with ceviche with lime & coriander?
Ceviche has a refreshing, slightly sour note from the lime juice, which harmonises perfectly with a white wine that also has a high acidity and fruity aromas. Sauvignon Blanc from Chile or New Zealand ideally complements the citrus freshness and offers an aromatic balance between fruitiness and mineral freshness.
Wine recommendations
1st Sauvignon Blanc (Casablanca Valley, Chile)
- Why? The citrus freshness and tropical flavours of passion fruit and grapefruit emphasise the lime marinade and balance out the spiciness.
- Recommended region: Casablanca Valley, Chile
2. albariño (Rías Baixas, Spain)
- Why? Its fine saltiness and fresh citrus notes harmonise perfectly with the maritime freshness of the fish.
- Recommended region: Galicia, Spain
3. vermentino (Italy)
- Why? The light herbal flavour and elegant body of Vermentino make it a great alternative for ceviche.
- Recommended region: Sardinia, Italy
The recipe:
Ceviche with lime & coriander
A refreshing ceviche with fresh white fish, lime, coriander and chilli. Perfect for hot days and harmonizes wonderfully with a fruity, mineral Sauvignon Blanc from Chile.
Cooking utensils
- 1 Bowl for the marinade
- 1 Cutting board & sharp knife
- 1 Citrus juicer
- 1 Serving bowl or plate
Ingredients
For the ceviche:
- 200 g white fish (e.g. sea bass or cod), cut into small cubes
- 2 Limes (juice)
- 1 small red chili, finely chopped
- 1 EL Coriander, chopped
- 1 small red onion, finely chopped
- 1 EL Olive oil
- Salt & pepper to taste
For the garnish:
- 1/2 Avocado, thinly sliced
- 1 EL Pomegranate seeds
- Tortilla chips or crispy baguette
Preparation
Prepare the fish:
- Cut the fresh fish into small cubes and place in a bowl.
- Pour over the lime juice and marinate for 10-15 minutes until the fish turns white and slightly firm.
Add ingredients:
- Mix the chili, coriander, red onion and olive oil into the fish.
- Season to taste with salt and pepper.
Serve:
- Serve the ceviche in a bowl.
- Garnish with avocado slices and pomegranate seeds.
- Serve with tortilla chips or crusty baguette.
Recommended side dishes
- Crispy tortilla chips or toasted baguette
- Grilled corn on the cob with lime butter
- Fresh mango or pineapple salad
Nutritional values per portion
Calories: 320kcalCarbohydrates: 15gProtein: 35gFat: 12g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat
