The explosive lime-iness of this dish would make you reach for a nice cold Corona to wash it down, but an equally great companion is the wine equivalent of a crisp, clean lager. The Tim Adams Pinot Gris fits that bill perfectly with its balance of zesty lemon, crisp apple and pear and fresh mineral flavours but any other good PG will do the job.
Summer feasting calls for fresh, tangy and light dishes and a ceviche is a fantastic way to kick off a Mexican feast and get your tastebuds tingling.
Ceviche is a seafood dish of raw fish cured in lime juice. This recipe comes from a Mexican friend living in Denmark – her family hold onto their culinary heritage as much as possible but they often have to improvise when they can’t find some of their favourite, more ‘exotic’ ingredients at the supermarket. That’s the great thing about a ceviche – you can make it to suit your own tastes, heat tolerances and what’s available or affordable in your neck of the woods.
Serve the ceviche in a big bowl for
