How to make Southern California style ceviche with wine
Hello, this is IZUMI from the SoCalization marketing department at a food culture company in Southern California!
Today, I would like to introduce the recipe for Ceviche, which is widely popular in SOCAL (Southern California).
Ceviche is said to have originated in Peru in South America.
It is standard to pair it with Mexican beer such as Corona or Tecate , but it also goes well with white wine, so please enjoy pairing it.
■ Ceviche
material:
- Garlic x 1
- 1 lemon
- coriander x bunch
- red pepper x to your liking
- olive oil to taste
- 1/4 purple onion
- Salt ( Himalayan ) x a little
- Pepper x a little
- Sea bream x 400g
- White wine ( Callaway Chardonnay )
How to make:
- cut purple onion into strips
- Rub onions with salt
- rinse with cold water
- Since water drips, lay it on a net.
- mince the garlic
- Mix garlic in a bite-sized sea bream and container well
- Wrap and refrigerate for 2 hours ( this is to absorb the garlic flavor )
- Before serving, remove from refrigerator and season with olive oil, salt and pepper to taste.
- Squeeze lemon and sprinkle all over
- mix well
- Top with coriander leaves and you're done!
The recommended white wine to pair with ceviche is Sauvignon Blanc , which has a fun synergy of citrus fruits, or Chardonnay , which has an oak aroma that contrasts with the scent of coriander.
You can eat ceviche as it is, or you can eat it with chips.
This craft beer set is recommended for gatherings and parties.
"Fruity San Diego Craft Beer 8-Pack"
Chips from leading Old El Paso brands you can trust
Recommended tortilla chips for organic lovers
For those of you who don't like salt
That was the recipe for SoCalization's special ceviche.
Please share your impressions of what you made and ate on social media . Adiós ~👋
