Perfect Pairings
Ceviche with Santa Helena Sauvignon blanc
Fresh fish marinaded in lemon juice and red onion with a little rocoto chilli pepper. The high acidity and delicate texture makes this the ideal light summer pairing for our Sauvignon blanc.
Ingredients
750g (1lb 10oz) fresh white fish
1 red onion, very thinly sliced, rinsed in cold water and drained
Sea salt
Finely chopped coriander (cilantro)
Cooked Peruvian sweetcorn
Lettuce leaves
Sweet potato boiled in water with cinnamon, cloves and a tablespoon of sugar
Leche de Tigre: in a blender combine a further 200g (7oz) of fresh white fish, 100g (3.5oz) of onion, 80g (3oz) of celery, 700ml (24 fl oz) of fish stock, 300ml (10 fl oz) of lemon juice, 2 cloves of garlic, and chopped coriander (cilantro), hot chilli pepper and sea salt.
Chop the fish into cubes measuring 2cmx2cm (0.8 x 0.8 inches) and add it to the Leche de Tigre. Mix well so that all of the fish is soaked, and marinate for a few minutes until the fish begins to change colour.
Season to taste. Serve in a bowl garnished with the thinly sliced red onion. On one side of the bowl, add the cooked Peruvian sweetcorn, sweet potato and whole lettuce leaves. Finally, sprinkle with finely chopped coriander (cilantro).