Wine Pairing
Ceviche
Cebiche, Seviche, Sebiche

Ceviche is a raw fish and seafood salad, marinated in citrus juice.

A South American version of Sashimi.

Ceviche is a Latin American seafood dish. In Peru it is the national dish.

The main ingredients are Raw Fish, Lime, Onions, Chili Pepper, Coriander and Tomatoes.

The main difference between Ceviche and Sashimi is that Sashimi is raw while Ceviche is "coocked" in lime or lemon juice.

The best wines to pair are great South American Whites such Torrontes from Argentina and Chilean Sauvignon Blanc.

Zesty Ceviche calls for citrusy wines to match the acidity and the flavors.

The key elements of the perfect wine are: acidity, citrus flavors and salinity.

Best Wine match

Torrontes (Argentina)
Sauvignon Blanc (Chile)

Define the dominant flavor of your ceviche salad:

Citrus based Ceviche

Sauvignon Blanc (World)
Verdicchio (Italy)
Rueda (Spain)
Pinot Grigio (Italy)

Tomato based Ceviche

Rosé (World)
Sparkling Rosé (World)

Cilantro based Ceviche

Chenin Blanc (World)
Gewürztraminer (World)

Onion based Ceviche

Albariño (Spain)
Alvarinho (Portugal)
Grüner Veltliner (Austria)
Rueda (Spain)
Pinot Grigio (Italy)

Bubbles

Champagne (France)
Cava (Spain)
Metodo Classico (Italy)
Sekt (Germany)

Go Local if You Can

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region.

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Terroir of a region.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing local wine with local cuisine creates an authentic culinary experience.

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Let local chefs and winemakers create innovative pairings that showcase the best of the region.