A delicious Ceviche recipe

Earlier in the week CellarVie Wines interviewed Viña Errazuriz winemaker Francisco Baettig, who amongst many other things (such as revealing a love of football and passion for planes) chose Ceviche as his favourite meal. In tribute to the charismatic 42-year-old Chilean, we thought we would uncover the recipe behind this hugely popular dish in South America. 
Ceviche is an ancient tradition in the aforementioned part of the world, believed to be one of the first methods that the Incas used to preserve their fresh fish caught from the Pacific coast. They allegedly marinated their raw-fish in salt and chili peppers and when the conquistadors arrived in the New World they introduced the now essential limes.
While the origin of ceviche is disputed, records suggest it originates from Peru but nowadays it is a popular international dish prepared in a variety of distinctly unique styles across the world. 
The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers, but often seasoned with salt, coriander and or onion and a host of other ingredients. The fruit and the fish can vary but the result tends to produce a light, fresh dish, bursting with zingy flavours that are high in protein, low in fat and lovely at this time of year. 
500g Corbina, salmon, red snapper, sea bass or any good quality whitefish [fresh fish is essential and some countries will include shrimp, mussels and other products of the sea]
2 fresh red chillies, deseeded, halved and chopped into small pieces 
1 red pepper finely chopped
1 green pepper finely chopped
1 grated garlic glove
Half a red onion finely chopped
A third of a cucumber finely chopped
1/2 cup of chopped parsley and mint
2 tbs coriander finely chopped
Juice of three lemons
Juice of three limes 
1 pink grapefruit 
1 head of fennel 
Extra-virgin olive oil
1 tsp sea salt

Scale and fillet the fish (your local fishmonger could do this for you).
Cut the fish into small squares (an inch per an inch) or into 1cm strips slices and put in a bowl in the fridge.
In a separate bowl mix the lemon, lime, chilies, diced green and red peppers, coriander, garlic, cucumber, red onion and salt together and place in the fridge. 
Peel and segment the grapefruit and add to the fish. 
Prior to serving, add the fennel to the fish and grapefruit and add the parsley and mint. 
Mix the well-stirred marinade and pour it over the fish. Let it stand for five minutes before adding a light drizzle of olive oil and pepper to season. Serve cold. 
Wine suggestion: A high-acidic wine is preferable because it complements the citrus and fresh fish flavours, so a Sauvignon Blanc would be ideal. If you fancy trying something a little different, the Austrian Grüner Veltliner grape is perfect accompaniment to white fish.
Why not try: 
Veramonte Sauvignon Blanc Reserva 2010, Casablanca Valley (£8.99)
Soellner Wogenrain Grüner Veltliner 2008, Wagram (£10.99)

[Image courtesy of DishandDishes.com


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