With its intense citrussy flavour ceviche - marinated raw fish - is a tricky dish to pair with wine.
One’s natural inclination might be to pick a white with a similar flavour profile such as a Sauvignon Blanc but the likelihood is that the more intense flavour of the marinade will strip the citrus flavours out of the wine.
At our local restaurant Culinaria at the weekend I picked a half bottle of Pieropan Soave to kick off our meal which held its own really well with a delicious starter of salmon marinated with lime served with guacamole (Mexican avocado dip). It didn’t interfere with the pure lime flavour but had enough personality to stand up to the zingy flavours of the dish. A decent Pinot Grigio, I suspect, would work equally well.
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