To Ceviche or not to Seviche? Which wine though?
Join Gaucho Wine Buyer Phil Crozier’s Master class for the perfect Wine Matching to Ceviche
Warning: Please try these at home!

Ceviche (also spelt as Seviche) is one of the best kept secrets of South America but not many have worked out what would be the best wine for this seafood marinated platter. The Ceviches below have been prepared by Ryan Hattingh and Paul Fletcher of Gaucho.

Salt Water Trout Ceviche
White radish, soy, ginger lime and coriander

Scallop Ceviche
Orange, citrus and red onion, baby coriander and purple carrot

Calories 400cals
Fat 26.5g
Saturated fat 5.5g

Calories 194kcals
Fat 11.5g
Saturated fat 1g

Calories 190kcals
Fat 7g
Saturated fat 1g

Recipe
Shrimp (125g)
Lime (0.5)
Kosher Salt (1 pinch)
Coriander (3g)
Red Onion (10g)
Avocado (30g)
Ecuadorian Sauce (1 portion)

Recipe
Shrimp (125g)
Lime (0.5)
Kosher Salt (1 pinch)
Coriander (3g)
Red Onion (10g)
Avocado (30g)
Ecuadorian Sauce (1 portion)

Recipe
Scallops (75g)
Aji Amarillo Yellow Chilli Paste (1g)
Black Carrots (15g)
Lemons (0.5)
Limes (0.25)
Oranges (0.5)
Micro Coriander Cress (3g)
Red Onion (20g)
Pepper Red Jalapeno (5g)
Table Salt (5g)

This is a full-flavoured Ceviche, using shrimp. The shrimp is poached in boiling salted water, and then add lemon and chilli to give the fish more depth in flavour, for a maximum of 7-10 seconds, just as the skin starts to turn pink but the inside is still raw. Then add salt and then lime juice (this starts the curing process). The sauce is made from roasting jalapenos, Romero peppers, onions and vine plum tomatoes, add citrus juices and Tabasco which give the sauce its picy flavour. The garnish is shaved red onion and picked coriander topped with sliced avocado.

Preferably, use salt water trout from the pacific ocean, fillet skin and debone the fish and remove the blood line from the flesh (this is the brown line from the flesh (this is the brown flesh found between the meat and the skin). Cut the fish in D-Cut. This means that you will have to cut it straight down through the fillet instead of along the length of the fillet. Place the fish into a bowl, slightly cost with olive oil and season with salt. Dip the fish into a sauce, made up of a mixture of pickled ginger, white soy, and wasabi paste. This will give the fish flavour and the acid in the pickled ginger will start to cure the fish. Serve this Ceviche with a white radish (mouli and coriander salad). This will consist of julienne of white radish, fresh pickled coriander, stem ginger syrup and white soy.

Use Argentine Queen scallops that come without the roe or canal or coral (the reddish orange muscle on the side). Place the scallops into a bowl and season with salt. You should do this to remove the moisture from the fish, but the fish needs to get moisture so add a little lime juice, so that the acid in the citrus juice starts the curing process. Then add diced red jalapeno, shaved red onion, fresh orange segments, baby coriander and the Ceviche sauce to the scallops.
The sauce is made by using fresh orange, lime and lemon with Aji Amarillo (spicy Peruvian yellow pepper). The Ceviche is finished with crispy purple carrots which have been fried and salted.

Suggested Wine
Zuccardi ‘Serie A’ Malbec Rosé 2007
Made with 100%malbec fruit from the Zuccardi’s Maipú vineyards, Mendoza, This Rosé has a light cherry colour with aromas of strawberries with a subtle orange peel flavour.
The grapes were cold macerated for twelve hours to extract colour and aromas and then fermented in stainless steel tanks.
13% Abv.75cl.winemaker Ruben Ruffo £28.00 (Restaurant) £13.35 (Cavas)

Suggested Wine
Terrunviognie 2006
This Viognier is under Gaucho’s own label, Terruno. Viognier likes some heat, and so is well suited to this area of Mendoza, Maipu. This is a warmer region of Mendoza, Given that it is east of the Andes, and so is lower down and as a result – warmer. Of course, all this is relative – few places in the world of wine are as high as this.
This is an intense wine, lots of dried apricot and lime intensity in the mouth.very round and soft in the mouth, with an intense finish.14.5% abv £21.50 (Restaurant) £10.25 (Cavas)

Suggested Wine
Torrontes – Susana Balbo ‘Crios’ 2007
Torrontes is the perfect match for Ceviche.
It is not just that it goes well with the food, but it is a marvelous palate cleanser.
This grape is thought to originate from Galicia in Spain, brought over by the many Jesuits that came to this area of northern Argentina. in Salta, Torrontes achieves its true expression, giving aromas of elderflower, rose, lychee and pink grapefruit, with a clean, fresh and dry finish. this is a very delicate Torrontes, and is typical of the new, fresher styles that are coming out of this unique region. Torrontes can now be called a truly Argentine grape variety. 14% Abv £23.15 (restaurant) £13.60 (Cavas)