Fruity, fresh, fine – the summer classic with a new citrus note
Tender pieces of cod, gently cooked in lime and grapefruit juice, meet fresh coriander, red onions and chilli. The tangy grapefruit adds excitement to the classic ceviche profile – a refreshing treat on hot days.
Ideal wine accompaniment: Sauvignon Blanc from Marlborough (New Zealand)
The vibrant aroma of a New Zealand Sauvignon Blanc from Marlborough is perfect for this aromatic and complex ceviche. Its exotic fruit notes – from passion fruit to grapefruit and lime – perfectly reflect the flavor profile of the dish. The concise acidity brings structure and freshness, while green herbal aromas such as cut grass and gooseberry accentuate the coriander. This wine is no mere accompaniment – it guides you through the dish with precision and elegance.
Another 5 wine recommendations for this pairing:
1. vermentino (Riviera Ligure di Ponente DOC, Italy)
With its salty freshness, citrus tones and slightly herbal notes, vermentino is an excellent match for the maritime component of ceviche. The grapefruit finds a delicate counterpart in Vermentino, while the acidity supports the freshness. It works particularly well when the dish is served slightly chilled.
2. Albariño (Rías Baixas DO, Spain)
Albariño offers a classic ceviche accompaniment with its combination of crisp acidity, juicy fruit and fine saltiness. The grapefruit flavors find a natural echo here, while floral and stone-fruity nuances elegantly complement the aromas of the fish.
3. dry Riesling Kabinett (Mosel, VDP.Gutswein, Germany)
A dry Kabinett from the Mosel combines lightness with playful fruit. The chiseled acidity structure brings out the freshness kick, while fruit notes of green apple and citrus dance with the lime-grapefruit interplay of ceviche. A very animating combination.
4. torrontés (Salta, Argentina)
Torrontés, with its floral notes, tropical fruits and fresh acidity, is an exciting outsider. Its variety of flavors complements the grapefruit and coriander components of ceviche in an exotic way – a bold but harmonious pairing that goes down particularly well.
5. Pinot Grigio (Collio DOC, Italy)
A structured Pinot Grigio from Friuli offers minerality, freshness and a subtle stone fruit note. Its restrained fruit and balanced acidity make it an elegant companion that underlines the citrus freshness of ceviche without overpowering it.
The recipe:
Ceviche of cod with grapefruit & coriander
Cooking utensils
- 1 Citrus Juicer
- 1 Sharp knife
- 1 Chopping board
- 1 Glass or ceramic bowl
- 1 Spoon for marinating
Ingredients
For the ceviche:
- 250 g fresh cod fillet Sushi quality
- Juice of 1 lime
- Juice of 1/2 grapefruit
- 1/2 red onion minced
- 1/2 Mango diced
- 1 small red chili cored and finely chopped
- 2 tbsp fresh coriander hacked
- Salt freshly ground white pepper
For the finish:
- 1 tsp extra virgin olive oil
- Grapefruit fillets for garnish
- Fresh coriander leaves
Preparation
Prepare the fish:
- Cut the cod fillet into small, even cubes.
- Place in a bowl and pour lime and grapefruit juice over it.
- Salt lightly and marinate in the refrigerator for 10-12 minutes.
Prepare the remaining ingredients:
- Finely chop the red onion, chilli and mango.
- Chop the coriander.
Complete Ceviche:
- Drain the marinade, mix the fish with the prepared ingredients.
- Season with salt, pepper and olive oil.
- Serve decoratively with grapefruit fillets and coriander leaves.
Recommended side dishes:
- Plantain chips or tostadas
- Avocado cubes with lime salt
- Grilled corn on the cob
