How To Make Ceviche | 140 Minutes

How To Make Ceviche | 140 Minutes Ceviche is essentially a fish cured in citrus acid from fruit. People can be slightly unsure about fish which hasn’t been ‘cooked’ in the traditional sense. If you have concerns, aim for white fish, cut small that is sushi grade or of good quality. Regardless, the citrus breaks down the proteins in the fish, to ‘cook’ it. It’s light, delicious and well worth a try. What Pairs with Ceviche: A classic light Portuguese white wine, as you'd expect from Vinho Verde. We opt for Quinta de Soalheiro's Allo. It sits at just 11.5% ABV. Then, you'll get a powerful acidity from this blend of Alvarinho and Loureiro and strong citrus and tropical notes which work well here. Finally, a little mineral edge that just adds that certain indescribable quality which makes for a perfect wine pairing.
  • Prep & Cooking Time – 2hrs 20mins
  • Serves – 2 People
  • Level – Easy
  • 200g White Fish, (Basa or Halibut are great choices)
  • 200ml Fresh Lime Juice
  • 50ml Fresh Grapefruit Juice
  • 2 Salad Tomatos
  • 1 Shallot
  • 4 Cloves of Garlic
  • 3 Green Chillies
  • 30g Parsley
  • Step 1

    Let’s learn how to make ceviche. It’s simple and delicious,

    Combine the cubed fish, juice, garlic, herbs, shallot and chilli into a bowl. Make sure the fish is completely covered in juice.


  • Step 2

    Cover and marinade, (cook). This will take around two hours. After an hour, check every 30 minutes to see how the fish is coming along. It’s ready when the fish is completely white on the outside, then almost the insides will look ‘medium rare’.

  • Step 3

    Drain the fish, then add the diced tomatoes. Serve with some tortilla chips and hot sauce.

    If you’re looking for more recipes, with the perfect wine pairing, be sure to check out more here.

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