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Fresh, Light and Delicious Ceviche Recipe Paired with Alvarinho

Ceviche is a quintessential Latin American dish that has won hearts worldwide with its fresh, tangy, and vibrant flavours. Perfect for summer, this delightful dish is not only easy to make but also an absolute crowd-pleaser. At Dis&Dis, we're thrilled to share our favourite ceviche recipe that pairs beautifully with a chilled glass of Alvarinho from Portugal. Let's get started!


What is Ceviche?


Ceviche is a classic Latin American appetiser that hails from the coastal regions of Central and South America. Made with fresh fish or shrimp cured in lime juice and tossed with tomatoes, cucumber, red onion, cilantro, and optional avocado, ceviche is a refreshing dish bursting with flavour. Each region puts its own spin on ceviche, reflecting the local flavours and culinary traditions.


Benefits of Ceviche


- Fresh and Healthy: Packed with lean protein, healthy fats, and plenty of vitamins and minerals.

- Easy to Make: With minimal ingredients and no cooking required, it's a quick and simple dish.

- Versatile: Suitable as an appetiser, light meal, or party dish.


    • Ocean Fish (wild red snapper, corvina, sea bass, mahi-mahi, halibut, scallops, or shrimp) - 500g

    • Limes (fresh and ripe) - 4-5 limes

    • Red Onion (yellow, sweet, or white onions also work) - 1 medium

    • Tomatoes (cherry or grape tomatoes preferred) - 200g

    • Cucumber (English, Turkish, or Persian varieties) - 1 large

    • Fresh Cilantro - 30g

    • Jalapeño Peppers - 1-2 peppers

    • Optional Additions (avocado and radishes for garnish) - 1 avocado, 4-5 radishes

    Step-by-Step Instructions


    Step One

    Slice the red onions and place them in a bowl. Add salt and lime juice, allowing them to marinate while you prepare the other ingredients. This step helps to remove the bitterness from the onions.


    Step Two

    Cut the fish into 2 cm bite-sized pieces and toss them with the marinating onions.


    Step Three

    Add the remaining ingredients—cucumber, tomatoes, and cilantro—and give everything a good toss. If you're adding avocado, wait until serving to mix it in.


    Step Four

    Refrigerate for 45-60 minutes. The longer you let the fish cure in the lime juice, the more "cooked" it will become. Around 45 minutes is usually perfect.


    Chef’s Tips for the Best Ceviche


    - Use wild ocean fish for the best clean flavour.

    - Ensure your limes are ripe—squeeze them for softness or allow them to ripen on the counter.

    - Find the balance between salt and lime, adjusting both to taste.

      Ceviche Variations and Serving Suggestions


      Ceviche can be served in numerous ways to impress your guests:


      Mini Ceviche Tostados
      Ceviche in a Coconut
      Mini Ceviche Appetiser Cups or Shot Glasses
      Ceviche Lettuce Cups
      Plated as a First Course
      Served in a Large Bowl with Tortilla Chips or Lettuce Cups

        Pairing with Alvarinho


        The bright acidity and citrus notes of Alvarinho make it a perfect match for ceviche. This Portuguese white wine enhances the dish’s tangy and fresh flavours, creating a harmonious balance on your palate.



        How Long Does Ceviche Last?

        Ceviche is best served the day it is made but can keep for 2-3 days in the fridge in a sealed container.


        Can Ceviche Be Made Ahead?

        Yes, ceviche can be made ahead, but it's best up to 4 hours before serving. The fish will continue to cook in the lime juice, altering its texture over time.



        We hope you enjoy making and savouring this delightful ceviche recipe! Remember, it's best paired with a chilled glass of Alvarinho from our store for an elevated dining experience. Ready to explore more? Book a call with one of our wine experts today and discover the perfect wines to pair with your favourite dishes.

        Happy cooking and cheers! 🍷

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