FRIED COFFEE

One of my favorite food pairings for this time of the year is ceviche. There are lots of variations on this dish, most of which I’ve tried and liked. The fish suitable for this is also quite varied.  Bay scallops work well as does white or Chilean sea Bass. Shark is also a good fish to use.  I occasionally do the hot-pepper versions, but on a hot day nothing beats the cool feeling and citrus tastes of less peppery styles.  The combination of lime juice, onion, a smidge of garlic, salt, and cilantro in the marinade is soothing.  It’s healthy, too  Try serving it with torn chunks of romaine  and half an avacado.

After a great deal of oenological experimentation I found a white Bordeaux – Graves – that pairs with ceviche like chocolate does with Stroh rum.  It has a dry, crisp personality laced with the slatey taste of the stone in the soil and an aroma of waving grasses.  Do a little research through the links and I believe you will have some flavor experiences worth noting.

*****************************************************************************

Peru | 16 July, 2008 [ 09:30 ]

Peru: Ceviche labeled Best Traditional Dish in the World