Concha y Toro

Concha y Toro 05/12/2014

Ceviche, a unique variation


Inspired by Peruvian, Chilean, and Polynesian styles, this recipe is the perfect match for Casillero del Diablo Sauvignon Blanc.

Ingredients (Serves 4)


  • 500 g white fish
  • 1 avocado
  • Juice of 3 lemons
  • 1 onion
  • Ginger juice
  • Juice 1 cucumber
  • Coriander
  • Peruvian corn
  • Ají amarillo paste (Peruvian yellow chili pepper paste)
  • Ajinomoto (MSG)
  • Salt, pepper


  1. Cut the fish and avocado into cubes, julienne the red onion, and remove the cilantro stems.
  2. Squeeze the lemons and extract the ginger and cucumber juice.
  3. Mix all ingredients and adjust the flavors with salt, pepper, ají amarillo, and Ajinomoto.