In the spirit of “Share & Pair” our very own Pat Jefferies spoiled the staff by preparing the “Perfect Ceviche” paired with our 2024 Rosato. Here is the recipe so that you can make your own perfect ceviche and share it with the ones you love. Cheers!
Perfect Ceviche
Servings: 4-6
Prep Time: 30 minutes
Chill Time: 15–30 minutes
Ingredients:
1 lb sushi-grade or day-boat fresh fish (e.g., Pacific Rockfish, Halibut, or Yellowtail), diced
1/2 cup fresh lime juice
1/4 cup fresh lemon juice
1/4 cup fresh orange juice (optional, for sweetness and depth)
1/2 small red onion, thinly sliced
1 small jalapeño or serrano pepper, finely chopped
1/2 cup chopped fresh cilantro
1 avocado, diced (optional)
Salt, to taste (add just before serving)
Instructions:
Keep it cold: Chill your mixing bowl and ensure your fish stays refrigerated until you’re ready to prepare.
Dice the fish: Cut fish into small, uniform cubes for even marination.
Combine citrus juices: Mix lime, lemon, and orange juice in a non-reactive bowl (glass or stainless steel)
Marinate the fish: Add diced fish to the citrus juice. Gently stir to coat. Cover and chill for 15–30 minutes, depending on desired doneness. Shrimp may require up to 45 minutes.
Add flavor: After marination, stir in sliced onion, jalapeño, cilantro, and optional avocado.
Additional Tips:
Always use ultra-fresh fish from a trusted source.
Use a non-reactive bowl—avoid aluminum or copper.
Taste as you go—adjust citrus, spice, and seasoning to your liking.
Serve immediately for best texture and flavor.
Pairs well with Robert Biale Vineyards Rosato