Erni discovered how great this pairing is when he visited Lima, Peru, a few years ago. He was quite surprised by how well it works. At first he’d assumed that the high acidity of ceviche would need a lightly sweet Kabinett Riesling. But, through some magical alchemy, the acidity of the dry Riesling melds beautifully with the dish – enhancing the flavors rather than compounding the acidity.
1 lb. of saltwater fish (We recommend deep frozen or sushi-grade fish, for food safety reasons.)
1 bunch of parsley
2 – 3 red chilies (the bigger ones)
3 garlic cloves
2 tsp. salt
1 medium-sized red onion
1 egg white
Please read the recipe through carefully and then follow the instructions step by step.
- Take the fish out of the freezer one day before and let it defrost in the fridge.
- Once it’s defrosted, dry the fish with a paper towel and search for fish bones in order to remove them.
- Slice the fish in 1/4-inch thin slices and keep the slices in a bowl in the fridge. (You will add the fish slices to the lime sauce 10 minutes before serving the dish.)
- Remove the cilantro leaves and chop finely.
- Cut the chilies ( 2- 3 chilies depending upon how spicy you want it to be) in half along the long side, cut out the white seeds and chop the chilies very finely!
- Squeeze the 2 lemons and 4 limes together in a bowl.
- Press the 3 garlic cloves in a garlic press and add to the lime juice.
- Dissolve 2 teaspoons salt with an egg white in the lime juice.
- Add the chopped cilantro and chilies to the lime juice and stir. Put in the fridge.
- Quarter a medium-sized red onion and cut the quarters into small rings and put it aside.
- Ten minutes before serving, add the fish to the lime sauce and stir well to coat. Then add the onion rings and stir it again. Marinate the fish for 10 minutes in the sauce and then divide on plates to serve.