What is Ceviche?
This delicate, traditional Central and South American appetizer is made of thinly sliced or cubed fish that is “cooked” or cured in citrus juices. It’s best made with super-fresh, firm fish or shellfish, such as halibut or scallops. Cooks may add onion, peppers and hot chilies to the mix. In our version, we’ve quickly seared the scallops for a slightly meatier texture.
Not only is this pairing of a flavourful Argentine white wine and scallops traditional, it’s also responsible. The Marine Stewardship Council has declared the Patagonian scallop fishery sustainable — the organization’s stamp of approval.