A Match Made in Heaven - Sea Bass Ceviche and Sauvignon Blanc

A match made in heaven to pair with our New Zealand Sliding Hill Sauvignon Blanc.
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Ingredients (serves 2)
200 g sea bass, skinned and filleted 
1 small red onion, sliced thinly 
1 teaspoon sea salt 
1-2 fresh red / green chillies, deseeded and finely chopped 
1 Finely sliced radish
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 
Sprinkle of toasted black sesame seeds
Juice of one lime 

Method 
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 Sliding Hill Sauvignon Blanc as the aromatics and herbaceous characters of the wine fit with the lime and the herbs in the ceviche.

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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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