Amisfield, Central Otago, Grape Varieties, New Zealand, New Zealand Wines, New Zealand wines, Sauvignon Blanc, white wines
Sea Bass Ceviche with Tiger’s Milk & Sweet Potato Chips
Apr
Peru’s national dish pairs with wine from New Zealand
Wine from New Zealand and a classic ceviche de corvina—that’s pure freshness on a plate. Ceviche is one of Peru’s great national dishes and, at the same time, one of the most elegant dishes in the world: raw fish “cooked” in the acidity of tiger’s milk, without heat, without compromise. The corvina—a mildly aromatic saltwater fish—absorbs the citrusy tang of the tiger’s milk and transforms into something extraordinary in just a few minutes. Crispy sweet potato chips add texture and a gentle sweetness that keeps the dish in balance. Anyone who has never made ceviche themselves will be surprised at how little effort goes into creating so much flavor.
Ideal wine pairing: Amisfield Sauvignon Blanc (Central Otago, New Zealand)
A Ceviche de Corvina calls for a wine that picks up on the citrus intensity of the tiger milk, respects the heat of the Ají Amarillo, and doesn’t overwhelm the delicate texture of the Corvina—and this Sauvignon Blanc from Central Otago achieves exactly that with impressive precision. The vines grow on shallow sandy-loam soils on the upper terrace above the winery, ranging from 18 to 24 years old, and deliver an aromatic concentration that is immediately apparent in the glass. In the glass, it glows a pale yellow with green highlights, and the nose is intense and complex: ripe passion fruit meets more delicate notes of lemongrass, fennel, and elderflower—aromas that directly pick up on and expand upon the citrus base of tiger milk. A small proportion of barrique-aged wine has been blended in, giving the palate a pleasant texture and creaminess that gently envelops the raw freshness of the fish. The crisp acidity of 8.0 g/L underscores the lively freshness of the ceviche and brings the dish’s spiciness into a tingling balance without dominating. The finish is long, juicy, and characterized by mineral clarity—a wine that proves Central Otago speaks its own distinctive language when it comes to Sauvignon Blanc.
The recipe:
Sea Bass Ceviche with Tiger’s Milk & Sweet Potato Chips
Equipment
- 1 Scharfes Filetiermesser
- 1 Schneidebrett
- 1 Rührschüssel (gekühlt)
- 1 Zitruspresse
- 1 Stabmixer oder Mixer
- 1 Frittiertopf oder Pfanne für die Chips
- 1 Feinsieb
- Kühlschrank
Ingredients
FOR THE CEVICHE:
- 400 g fresh Corvina or another white fish such as sea bass or sea bream, skinless and boneless, cut into cubes about 2 cm in size
- Juice from 6–7 limes about 150 ml
- 1 teaspoon of salt
- ½ red onion sliced into paper-thin rings
- 1 tbsp fresh cilantro coarsely chopped
- 1 teaspoon of ají amarillo paste or to taste, or alternatively, mild chili paste
- 1 garlic clove finely grated
- 1 cm fresh ginger finely grated
FOR TIGER MILK:
- 100 ml lime juice freshly squeezed
- 50 ml Fish stock kalt
- 1 teaspoon of ají amarillo paste
- 1 garlic clove
- 1 cm fresh ginger
- 1 tbsp fresh cilantro
- Salt to taste
FOR THE SWEET POTATO CHIPS:
- 1 medium-sized sweet potato
- Neutral oil for deep-frying
- Fleur de sel
- 1 A pinch of cumin
FOR SERVING:
- Fresh cilantro
- Thin slices of lime
- Chili Rings optional
- A few kernels of corn Cancha, roasted – optional
Instructions
PREPARATION:
- Cut the fish into cubes about 2 cm in size and chill immediately.
- Slice the red onion into paper-thin rings, soak them briefly in cold salted water, and drain them—this reduces the sharpness.
- To make the tiger milk, blend the lime juice, fish stock, ají amarillo paste, garlic, ginger, and cilantro in a blender until smooth, then strain through a fine sieve.
- Chill the Tiger Milk.
COOKING STEPS:
- Peel the sweet potato and slice it into paper-thin slices using a mandoline or a knife.
- Heat the oil in a pot to 170°C and fry the chips in batches for 2–3 minutes until golden brown.
- Drain on paper towels and season immediately with fleur de sel and a pinch of cumin.
- Combine the fish in a chilled bowl with lime juice, salt, garlic, ginger, and ají amarillo paste.
- Let it marinate for 10 minutes—the fish will turn white and firm on the outside, while remaining tender on the inside.
- Fold in the onions and fresh cilantro.
- Just before serving, pour the tiger milk over the fish and gently toss to combine.
SERVE:
- Serve the ceviche in deep, chilled plates or bowls.
- Pour the Tiger Milk generously over it—it’s an integral part of the dish, not just a sauce.
- Arrange the sweet potato chips decoratively or place them next to the dish.
- Garnish with fresh cilantro, lime wedges, and optional chili rings.
- Serve immediately—ceviche won’t wait for anyone.
SIDE DISHES:
- Roasted corn (Cancha)
- Avocado slices with lime
- Boiled sweet potatoes as an alternative to chips
Nutrition
