Wine and ceviche — a perfect pair
By Diane Rossen Worthington
Published: Sunday, July 31, 2011,
What's better than a glass of wine along with a tantalizing bite to go with it• In Barbara Scott-Goodman's new book "Wine Bites," the author offers simple bites that pair perfectly with wine. Dips, pizzas, bruschettas, toasts and fried bites are offered up with thoughtful wine recommendations.
Ceviche is one of my favorite "no-cook" summer dishes, perfect for when it's just too hot to think about turning on a stove. This cold preparation of fish or shellfish that "cooks" the raw seafood with an acidic marinade of citrus juice is more a chemical process that turns the fish opaque. Here, the author suggests using easily accessible snapper, sea bass or flounder. Prepare this with the freshest fish you can find, and have your fishmonger fillet and skin the fish for you.
This version is particularly flavorful with a combination of lemon and lime juice, chili, sweet bell peppers, tomato, capers and green olives. Diced avocado tempers the heat and provides a creamy component to the other textures. Remember to start this six hours before you wish to serve it. Serve in short glasses, martini glasses or on a pretty platter. If you have seafood forks, use them. This ceviche is perfectly paired with a crisp and well-chilled Muscadet or sauvignon blanc.
Fish and Avocado Ceviche
- 1 1/2 pounds skinless fish fillets such as red snapper, sea bass or flounder, cut into 1/4-inch cubes
- 3/4 cup fresh lemon juice
- 3/4 cup fresh lime juice
- 1/2 red onion, finely diced
- 2 green/spring onions, white and tender green parts, trimmed and finely minced
- 1/2 cup sweet red bell pepper/capsicum, seeded and diced
- 1/2 cup sweet yellow bell pepper/capsicum, seeded and diced
- 1 jalapeno chili, seeded, deveined and minced
- 1/2 cup diced plum tomato
- 1 tablespoon capers, rinsed and drained
- 1/4 cup finely chopped green olives
- 2 tablespoons chopped fresh flat-leaf parsley
- Dash of hot-pepper sauce
- 2 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 ripe Hass avocados, pitted, peeled and cut into 1/4-inch cubes
Put the cubed fish in a nonreactive bowl and pour the lemon and lime juices over it. Mix well, cover and let marinate in the refrigerator for about 6 hours. Stir occasionally.
In a bowl, combine the red onion, green/spring onions, sweet bell peppers/capsicums, jalapeno, tomato, capers, olives, parsley, hot-pepper sauce, olive oil, and salt and black pepper, and stir to mix well. Cover and refrigerate for about 6 hours.
Just before serving, drain the fish, discarding the liquid, and transfer to a large bowl. Add the pepper mixture and the avocado to the fish and mix well. Taste and adjust the seasoning, if necessary. Serve immediately.
Serves 6 to 8.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Steelers notebook: Woodley expects to start Sunday vs. Dolphins
- Penguins notebook: Malkin to miss 2nd straight game Saturday
- Ex-Pirate Jones close to signing with Marlins
- Kovacevic: Keeping faith in Letang is simple
- Former personal assistant says Irish billionaire, former Heinz exec, owes her stocks, money
- Greensburg Diocese decides that Trent Bocan is “no longer superintendent” of Catholic schools
- Ex-prof hopes to save art for Detroit
- LaBar’s Pro Wrestling Mailbag: On CM Punk and autobiographies
- Dejan Kovacevic chat transcript Dec. 6, 2013
- Consol cuts office workers after Murray deal
- Utah doctor’s suicide attempt foiled by jail staff