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Ceviche Peruano

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Every great journey deserves a proper send-off. As we close the chapter on our Peruvian Bubbles & Bites menu we're sharing one final taste of the cuisine that inspired it all. Our Ceviche Peruano became a guest favorite: fresh Mahi-Mahi cured in lemon juice, brightened with sweet potato, corn, red onion, and cilantro, and served alongside our crisp Ultra Brut.

It was a pairing that proved what we already knew — that sparkling wine belongs at every table, no matter where in the world the menu takes you. Before we set sail for the Caribbean with our new menu Bubbles & Bites: Colors of the Caribbean, we're passing along the recipe so you can bring a little Peru to your own table.

Ingredients

  • 3 cups mahi-mahi, small dice
  • ½ cup sweet potatoes, small dice
  • ½ cup yellow corn
  • ⅓ cup red bell pepper, small dice
  • ⅓ cup red onion, fine julienne
  • ⅓ cup cilantro, finely chopped
  • ⅓ cup lemon juice
  • ½ tablespoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 plantain
Instructions

Instructions

Slice the plantain and fry at 300°F until golden brown. Remove from oil, let cool, then sprinkle with salt and set aside. These will serve as the chips for the ceviche.

In a mixing bowl, combine 3 cups mahi-mahi and ⅓ cup lemon juice. Let the fish cure for 10 minutes.

In a pan over low heat, lightly sauté ½ cup sweet potatoes and ½ cup corn with 2 tablespoons olive oil, ½ tablespoon salt, and 1 teaspoon black pepper for about 7 minutes until tender. Remove from heat and let cool completely.

Mix together the cured fish, sautéed sweet potato and corn, ⅓ cup red bell pepper, ⅓ cup red onion, and ⅓ cup cilantro. Taste and finish with additional salt and pepper as needed.

Plate the ceviche and garnish with the plantain chips on top. Serve immediately alongside a glass of Domaine Carneros Ultra Brut.