A Spring Marriage - Sauvignon Blanc and Sea Bass Ceviche

Ingredients (serves 2)

200 g sea bass, skinned and filleted
1 small red onion, sliced thinly
1 teaspoon sea salt
1-2 fresh red chillies, deseeded and finely chopped
20 gms fresh mint, leaves picked and chopped
20 gms fresh coriander, leaves picked and chopped
10 gms fresh ginger, chopped finely
extra virgin olive oil
freshly ground black pepper
Juice of one lime

Simple, thinly slice up the fish and add all the ingredients in a bowl. Mix carefully, chill for 10 minutes in the fridge and serve.
Wow, just mind-bogglingly good.

Wine Pairing
Simple, fresh, zesty white wines go well with this; Sancerre style Sauvignon Blanc. I would suggest going with our South African SAAM Sauvignon Blanc as the aromatics and herbaceous characters of the wine fit with the lime and the herbs in the ceviche. Link to see Brad's tasting video 

Did You Know?
That ceviche's birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish, it could easily have come from the ancient civilizations of either country. Every Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, it is served with slices of cold sweet potatoes or corn-on-the-cob. In Ecuador, it is accompanied by popcorn, nuts, or corn nuts.

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