While there are various theories about its origin (being a common dish in Latin American countries of the Pacific Ocean), many relate ceviche with Peru, since in that country it was named Cultural Patrimony of the Nation.
Perfect entrée before the main course, it can be prepared with various fish, but we suggest the exquisite salmon.
Recommendation of sommelier Martín Durán: Terrunyo Sauvignon Blanc. It is a wine that comes from the combination of four different clones of Sauvignon Blanc (1 Davies, 107 Sancerre, 242 Sancerre and 108), which results in different intense aromatic layers. Also, it is a wine that during its elaboration processes it comes in contact with its lees, which gives more structure and volume in the mouth.
Salmon Ceviche (*serves 4)
- 21 oz fresh salmon filets
- ¾ cup lime juice
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon Green chili pepper, chopped
- 2 tablespoons lemon peel cut in very fine julienne
- 1 tablespoon parsley finely chopped
- 2 red onions, sliced
- Salt and pepper
- Olive oil
- 1 tablespoon rocoto chili pepper, chopped
- Cooked corn and yams or sweet potatoes to accompany
- Mix salmon, lime juice, ginger, and green chili in a bowl and let sit for 5- 8 minutes
- Add parsley and onion; season with salt and pepper and mix well. Serve immediately so that the salmon does not lose flavor or texture.
- Just before serving, add a few drops of olive oil and garnish with rocoto pepper. Serve with corn and sweet potatoes or yams.
(*) Recipe by Héctor Vergara, from the book “El vino perfecto para cada comida”, page 44 Ed. Planeta Vino S.A produced by Origo.