Latin American · Starter · 20 min

Ceviche

Name: Ceviche
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 400 g very fresh fish fillet, sashimi grade (e.g. sea bass, sea bream or tuna; buy from your fishmonger as fit to eat raw); 0.5 red onion (very thinly sliced); 2 tsp jalapeño (fresh, finely chopped; more or less to taste for heat); 8 cherry tomatoes (halved, large ones quartered); 120 ml lime juice (freshly squeezed, from about 5 to 6 limes); 0.25 tsp black pepper; 0.5 tsp salt (coarse, added only when plating); 1 ripe avocado (cut into 1 cm cubes); 1 handful coriander leaves (roughly chopped); 2 tbsp extra virgin olive oil; tortilla chips (to serve)

Raw fish briefly bathed in lime juice, with red onion, jalapeño, tomato, avocado and coriander.

As of: 11 October 2026

Preparation

Cut the well-chilled fish into cubes of about 1 cm.
Gently mix the fish with the onion, jalapeño, tomatoes, pepper and lime juice in a glass or ceramic bowl (not metal) and leave to stand for 5 to 10 minutes, turning once gently.
Sprinkle with salt, then gently fold in the avocado, coriander and olive oil.
Serve immediately with tortilla chips. Ceviche keeps for only about 20 minutes, after which the acid makes the fish firm and dry; never keep it overnight.

Drink with it

White wine · excellent match
Albariño or Sauvignon Blanc, well chilled (8 to 10 °C)
Minerality and acidity pick up the lime note and hold their own against the olive oil and avocado.
Which wine pairs with food? A simple approach to choosing
Floral gin · excellent match
Gin and tonic with a floral gin, cucumber slice, plenty of ice
The citrus and cucumber notes of the gin carry the lime and coriander on in the glass.
Gin styles: London Dry, Old Tom, Navy Strength, and more
Pale lager · good match
Pale lager, Mexican or Peruvian, ice cold
Fizz and a lean malt refresh after the lime acidity and keep the fish in the foreground.
Pils or Helles: What's the Difference?
Ginjo sake · good match
Ginjo sake, well chilled
Light fruit and freshness accompany the raw fish without fighting the acidity of the lime.
Junmai, Ginjo, Daiginjo: What do these mean for sake?
Mezcal · good match
Mezcal joven, over ice, in small sips
Green, vegetal notes mirror the coriander and jalapeño, while the smoke gives the acidity depth; over ice, because alcohol amplifies the heat.
Tequila and Mezcal: What's the Difference?

With the same drinks

This pairs well too.

Latin American · Starter · 20 min

Ceviche

Raw fish briefly bathed in lime juice, with red onion, jalapeño, tomato, avocado and coriander.

As of: 11 October 2026

Preparation

Cut the well-chilled fish into cubes of about 1 cm.
Gently mix the fish with the onion, jalapeño, tomatoes, pepper and lime juice in a glass or ceramic bowl (not metal) and leave to stand for 5 to 10 minutes, turning once gently.
Sprinkle with salt, then gently fold in the avocado, coriander and olive oil.
Serve immediately with tortilla chips. Ceviche keeps for only about 20 minutes, after which the acid makes the fish firm and dry; never keep it overnight.

Drink with it

White wine · excellent match
Albariño or Sauvignon Blanc, well chilled (8 to 10 °C)
Minerality and acidity pick up the lime note and hold their own against the olive oil and avocado.
Which wine pairs with food? A simple approach to choosing
Floral gin · excellent match
Gin and tonic with a floral gin, cucumber slice, plenty of ice
The citrus and cucumber notes of the gin carry the lime and coriander on in the glass.
Gin styles: London Dry, Old Tom, Navy Strength, and more
Pale lager · good match
Pale lager, Mexican or Peruvian, ice cold
Fizz and a lean malt refresh after the lime acidity and keep the fish in the foreground.
Pils or Helles: What's the Difference?
Ginjo sake · good match
Ginjo sake, well chilled
Light fruit and freshness accompany the raw fish without fighting the acidity of the lime.
Junmai, Ginjo, Daiginjo: What do these mean for sake?
Mezcal · good match
Mezcal joven, over ice, in small sips
Green, vegetal notes mirror the coriander and jalapeño, while the smoke gives the acidity depth; over ice, because alcohol amplifies the heat.
Tequila and Mezcal: What's the Difference?

With the same drinks

Ceviche

Preparation

Drink with it

Albariño or Sauvignon Blanc, well chilled (8 to 10 °C)

Gin and tonic with a floral gin, cucumber slice, plenty of ice

Pale lager, Mexican or Peruvian, ice cold

Ginjo sake, well chilled

Mezcal joven, over ice, in small sips

This pairs well too.

Smoked Salmon and Cream Cheese Roulade

Smoked Salmon and Dill Spread

Chilled cucumber soup with dill (Gurkenkaltschale)

Frankfurt Green Sauce (Grüne Soße) with Eggs and Potatoes

Ceviche

Preparation

Drink with it

Albariño or Sauvignon Blanc, well chilled (8 to 10 °C)

Gin and tonic with a floral gin, cucumber slice, plenty of ice

Pale lager, Mexican or Peruvian, ice cold

Ginjo sake, well chilled

Mezcal joven, over ice, in small sips

This pairs well too.

Smoked Salmon and Cream Cheese Roulade

Smoked Salmon and Dill Spread

Chilled cucumber soup with dill (Gurkenkaltschale)

Frankfurt Green Sauce (Grüne Soße) with Eggs and Potatoes