Peruvian ceviche recipe by Phillip Costandius paired with Solo Viognier wine.
Ingredients
500 g firm, white fish, preferably kabeljou (kob) or geelbek (Cape salmon)
salt and freshly ground black pepper
1 clove garlic, minced or grated
½ jalapeno chilli, minced
125 ml freshly squeezed lime juice
125 ml freshly squeezed lemon juice
15 ml chopped fresh coriander
½ red onion, thinly sliced
Recipe
Serves 6
Slice the fish, across the grain, into thin (2-3 mm) slivers, and pack into a shallow glass or ceramic dish. Season with salt and pepper.
Combine the garlic, jalapeno, lime juice, lemon juice and coriander in a bowl and pour evenly over the sliced fish. Place the onion slices on top as a 'dressing'. Allow to marinate in the fridge for at least 1 hour, or as long as you wish.
Wine Pairing
Solo Viognier
Wine Notes
'The typical spicy aromatics of the Viognier help to tame the fish. Subtle oaking and apricot and peach flavours ameliorate the acidic impression of the marinade.'