Ceviche with Snosrap Sauvignon Blanc

About 10 years ago, I traveled to Panama and ate ceviche for the first time. I loved it. About a year later my brother gave me a junior league cookbook that had this recipe in it. Over the years this has become a staple whenever we host a party. It is one of my husband’s favorite things that I make, so I often half the batch for our personal happy hour or to take along on winery picnics (my husband is always able to polish off the leftovers). This recipe makes about 2 lbs and is always enough (with other appetizers at a party). When serving at a party, I would put out a smaller amount and replenish the serving bowl with ceviche from the fridge or place the serving bowl inside a large bowl with ice.

Ceviche is fish or shrimp marinated in a citrus acid, such as lime juice, that essentially “cook”’ the fish. In reality the acid pickles the fish so appears in taste and texture to be cooked. IMPORTANT: Pickling does not kill parasites or bacteria they way heat will. Use high quality, fresh, clean fish or shrimp!!! I have included pictures with the directions to help you see what the pickling process looks like. I am sure there are hundreds if not thousands of different types of ceviche. This recipe is fairly simple with some Mediterranean flair. I love serving it with the Scoops tortilla chips as this holds the ceviche well. You can also serve in lettuce wraps for a healthier alternative.

This recipe falls into the category of time consuming but not technically difficult. In addition I’ve learned some shortcuts. I used to squeeze a dozen limes to get the lime juice. This always took a long time, and I always seemed to have a small cut in my hand that really stung from the juice. A few years ago, I decided to try a bottle of lime juice instead. It was so much simpler and worked great. My husband never noticed the difference. My Whole Foods usually has fresh, peeled and deveined shrimp. This also speeds up the process by not having to clean the entire shrimp. Of course, using halibut or another fish is also faster. I also have a mini chopper that I use for the onions, olives, cilantro and oregano. The recipe does take some time as the shrimp or fish needs to marinate in the lime juice, and the ceviche should also sit for a while before serving.

WINE: Parsonage Snosrap Sauvignon Blanc 2009, Monterey
http://www.parsonagewine.com/

Sauvignon Blanc pairs very well with the ceviche. The Parsonage Snosrap Sauvignon Blanc begins with a grassy bouquet with a touch of honey. The palate boasts grass and melon with a hint of pear and lime. I also think an Albariño or Dry Rosé would complement the ceviche nicely.

RECIPE: Ceviche
Serving: ~ 2 lbs

Ingredients:
• 1 ½ lbs shrimp or white fish (ex. halibut)
• 15 oz. bottle of lime juice or 12 limes
• 3 large tomatoes, diced
• 1 small onion, finely chopped
• 6 oz. can pitted green olives, drained and finely chopped***
• ½ bunch fresh cilantro, chopped
• 1 tsp fresh oregano, chopped
• 1 tsp salt
• OPTIONAL: Family size bag of Scoops tortilla chips
• OPTIONAL: Iceberg lettuce to make wraps

Directions:
1. Peel shrimp if necessary.

2. Cut shrimp (or fish) into ½ inch or 1/4 inch cubes or pieces. Place in large bowl.

3. Either squeeze lime juice over shrimp or pour bottle of lime juice over fish/shrimp. Stir to evenly coat. If all the shrimp/fish does not fit in the juice add more or stir after a couple of hours so all pieces get exposed.

4. Cover and place bowl in refrigerator overnight or for at least five hours.

5. Check that all fish shrimp looks done. Drain and rinse fish/shrimp with cold water.

6. Combine the shrimp/fish and remaining ingredients

7. Refrigerate ceviche for at least a couple hours to let flavors blend together. I usually make this in the morning and serve in the afternoon or evening.

8. Serve with tortilla chips or in lettuce wraps.

* * *Pitted green olives are often the hardest thing to find. My local Whole Foods carries them in a can. I have sometimes found them in jars at various supermarkets. Another option is to look for them in olive bars. Worst case scenario you can pit them yourself, but personally I usually scope out a couple stores before going with this option.