A touch of the Caribbean on your plate: this creative variation of the classic ceviche combines fresh fish fillet with sweet mango, fresh lime, chilli and red onion – light, fruity and refreshing. Ideal as a summer starter or light main course.
Ideal wine pairing: Sauvignon Blanc (Marlborough, New Zealand)
The vibrant freshness and pronounced aroma of a Sauvignon Blanc from Marlborough make it the perfect accompaniment for this exotically inspired ceviche. Its distinctive notes of passion fruit, gooseberry, lime zest and green bell pepper reflect the flavors of the ceviche wonderfully without overpowering them. In addition, its invigorating acidity provides structure and contrast to the sweetness of the mango and the creamy texture of the fish. The cool style and focus on freshness harmonize perfectly with the light spiciness and citrus profile of the dish.
Further wine recommendations:
1st Albariño (Rías Baixas DO, Spain) An Albariño from Galicia brings floral and citrus aromas that go perfectly with the lime in the ceviche. Its salty freshness and light creaminess in the mouthfeel provide a wonderful complement to the texture of the raw fish.
2. verdejo (Rueda DO, Spain) Verdejo scores with exotic notes of pineapple, citrus fruit and a herbaceous freshness. The combination of fruit and acidity makes it an ideal partner for the sweet and sour aromas of the mango and lime ceviche.
3. vermentino (Toscana IGT, Italy) With a hint of bitter almond, grapefruit and Mediterranean herbal spice, vermentino brings a complex contrast into play. The mineral texture has a refreshing effect on the fine acidity and melting mango fruit.
4. pinot grigio (Friuli DOC, Italy) A high-quality pinot grigio from Friuli complements the dish with citrus tones, juicy pear and a hint of white pepper. The crisp structure and elegant restraint underline the flavors of the ceviche without dominating them.
5. dry Riesling (Nahe or Rheingau, Germany) A dry Riesling with high acidity, apricot and lime aromas and a mineral note creates an exciting contrast to the exotic sweetness of the mango and the citrus notes of the lime. Its freshness and clarity emphasize the liveliness of the dish.
The recipe:
Sommerlich-frische Ceviche-Variante mit fruchtiger Exotik
Cooking utensils
- 1 Scharfes Messer
- 1 Schneidebrett
- 1 Zitruspresse
- 1 Rührschüssel
- 1 Portionierring (optional für Anrichten)
Ingredients
Fisch & Marinade
- 200 g sehr frisches Fischfilet z. B. Dorade, Loup de Mer, Kabeljau, roh
- Saft von 3 Limetten
- 1 TL fein geriebener Ingwer
- 1 kleine rote Chili fein gehackt
- Salz frisch gemahlener Pfeffer
Weitere Zutaten
- 1 reife Mango in feine Würfel geschnitten
- 1 kleine rote Zwiebel in sehr feine Streifen geschnitten
- 2 Frühlingszwiebeln in Ringe geschnitten
- 1 EL Sesam geröstet
- Frischer Koriander oder Minze optional
Preparation
Fisch marinieren
- Fischfilet in feine Würfel schneiden.
- Mit Limettensaft, Chili, Ingwer, Salz und Pfeffer vermengen.
- 10 Minuten kühl marinieren lassen.
Zutaten mischen & anrichten
- Mango, rote Zwiebel, Frühlingszwiebeln und Sesam unterheben.
- Nach Belieben mit Koriander oder Minze abschmecken.
- In Portionierringen anrichten oder in Schalen servieren.
Empfohlene Beilagen:
- Avocado-Creme mit Limette
- Süßkartoffelchips oder Yuca-Chips
- Knusprige Mais-Tostadas
