Ceviche is a Latin American (Peru) dish of Raw Fish cured in fresh Citrus Juice.
Normally spiced with Chili Pepper, Onions, Salt, and Coriander.
Ceviche (also Cebiche and Seviche) is a popular appetizer with plenty of citrus juice (lemon or lime).
Ceviche needs a good and acidic white wine to stand up to all of that citrus juice.
The raw fish is "cooked" without heat by the acidic citrus solution.
The wine should be extra fresh (acidic) and fruity to cope with both lemon, fat, salt and umami.
Slightly fizzy Alvarinho from Portugal is a very good choice. But Grüner Veltliner and Sauvignon Blanc are matches made in heaven.
A sparkling wine can also be a good match.
Steer away from red wines.
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
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Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.