Chilean Ceviche: A Magical Match with Sauvignon Blanc
One of South America’s greatest gifts to the world is ceviche.
The delicious combination of fresh fish or shrimp, lemon or lime juice, onions and peppers is so iconic that Peru has deemed June 28 as National Ceviche Day.
Ceviche’s Many Sides
Ceviche lovers relish the fact that the dish has so many variations based on country of origin.
In Peru, which is widely considered ceviche’s birthplace, the classic preparation consists of finely sliced raw fish marinated in lime juice, with salt and pepper, chili peppers and chopped onions.
Sea bass figures prominently in Peruvian ceviche because of its mild flavor and flaky consistency, which means that it marinates fairly quickly and can this be served more rapidly. Typically the ceviche is served with corn and sweet potatoes on the side.
Shrimp is more popular in Ecuadorian ceviche, where it is sometimes served with a tangy tomato sauce.
Chileans typically prepare their ceviche with the abundant halibut that flourishes in the Pacific. Some regions even complement the lime juice marinade with grapefruit juice. Minced garlic, intense chili peppers and even mint and cilantro find their way into a variety of Chilean ceviche dishes.
Chilean Ceviche with Wine
Chileans are especially privileged because their world-class wines lift their cuisine to even greater heights of pleasure.
When reaching for a wine to gulp with ceviche, it’s important to consider the dominant component of the dish: acidic citrus juice. This can wreak havoc on a variety of wines, from highly oaked Chardonnays to tannic Cabernet Sauvignons.
Sauvignon Blanc is the most natural fit for Chilean ceviche (or any ceviche for that matter). Its zingy, citrus flavors are a perfect foil for the delicate flavors of the ceviche.
Sauvignon Blanc can also be wildly fresh and acidic, but interestingly enough, the acidity in the ceviche has the effect of making the wine seem less acidic and more fruit forward. If there’s a wine-and-food match made in heaven, this is it.
Chilean Ceviche Recipe
Here at GVI Wines, we’re particular fond of this recipe from food blogger Pilar Hernandez.
Prep Time: 30 minutes
Servings: 4 appetizer portions
Ingredients:
- 1 pound of firm white fish (sea bass or halibut work great)
- 1/2 yellow onion, chopped into tiny cubes
- 1/4 red bell pepper, chopped into small cubes
- 1/4 green bell pepper, chopped into small cubes
- 1/4 cup cilantro leaves without stems
- 2 tablespoons of vegetable oil
- salt, pepper, and merkén if desired (merkén is a smoked chili pepper found frequently in Chilean cuisine)
- 5 lemons
Preparation:
- Put all the ingredients into a container and cover them with the lemon juice.
- Cover the container and leave it to macerate in the fridge for up 20 mins up to three hours (depending on how firm you like your fish).
- Strain the ceviche from the lemon juice. Serve cold and serve immediately.
Wines to Open with Your Chilean Ceviche
2020 Albamar Sauvignon Blanc, Casablanca Valley
A bracing Sauvignon Blanc from Chile’s coastal Casablanca Valley. Plenty of lime and lemon notes with an acidity that is literally mouthwatering.
2020 Calcu Sauvignon Blanc/Semillon, Colchagua Valley
A slightly richer style of Sauvignon Blanc but still an ideal match with the ceviche. Citrus and melon notes abound.
2020 Escarlata Unoaked Chardonnay, Maule Valley
Yes, we’re throwing in a Chardonnay. A fantastic Sauvignon Blanc alternative is this unoaked Chardonnay from Escarlata. Its lack of oak, pure fruit and backbone of acidity will make your ceviche sing.
