Ceviche is a raw fish and seafood salad, marinated in citrus juice.
A South American version of Sashimi.
Torrontes (Argentina)
Sauvignon Blanc (Chile)
Define the dominant flavor of your ceviche salad:
Sauvignon Blanc (World)
Verdicchio (Italy)
Rueda (Spain)
Pinot Grigio (Italy)
Rosé (World)
Sparkling Rosé (World)
Chenin Blanc (World)
Gewürztraminer (World)
Albariño (Spain)
Alvarinho (Portugal)
Grüner Veltliner (Austria)
Rueda (Spain)
Pinot Grigio (Italy)
Champagne (France)
Cava (Spain)
Metodo Classico (Italy)
Sekt (Germany)
Ceviche is a Latin American seafood dish. In Peru it is the national dish.
The main ingredients are Raw Fish, Lime, Onions, Chili Pepper, Coriander and Tomatoes.
The main difference between Ceviche and Sashimi is that Sashimi is raw while Ceviche is "coocked" in lime or lemon juice.
The best wines to pair are great South American Whites such Torrontes from Argentina and Chilean Sauvignon Blanc.
Zesty Ceviche calls for citrusy wines to match the acidity and the flavors.
The key elements of the perfect wine are: acidity, citrus flavors and salinity.