A typical South American dish is Ceviche (sometimes called Seviche or Sebiche), mostly famous in Peru. Ceviche is a fish dish in which fish protein is denatured by the acidity of citrus fruits. Denaturation also takes place during cooking. While sushi and sashimi serve raw fish, the fish at Ceviche is therefore lightly cooked. With my ceviche of the Gilthead and Physalis with a Gelber Muskateller by Gruber Röschitz for the wine pairing. The white fish fillet is cooked in lime juice.
Like many people, I do not like the smell of fried fish in my kitchen very much. In addition, do not like fish to have a strong fish flavor when eating. Although I am a Hamburg original fish and I are only beginning to get used to each other, very slowly. Before you refuse things, I’m all for trying them first. That’s why I was brave a while ago and ordered Ceviche. Wonderful acidity along with tender fish and other flavors convinced me immediately. If you are vegetarian or vegan, try my Hearts of Palm Ceviche.
Ceviche of Gilthead and Physalis with Gruber Röschitz’s Gelber Muskateller as wine accompaniment, a wonderfully light summer dish.
The preparation of ceviche is very simple. In all likelihood, choosing the right fish in fantastic quality is the most important thing. Right after that comes the seasoning. If you are too timid to season, the ceviche will just be boring. I chose Gilthead for my ceviche. But there are still fish or seafood that are wonderful for this dish:
To cook the fish you can use lime juice but also lemon, grapefruit or orange juice. Since grapefruit and orange have less acidity, denaturation can take a little longer. The acid changes the structure of the protein. The fish meat changes from glassy to white. How strongly cooked you like the fish you have to try. It usually takes between 15 to 30 minutes. But you should not wait too long, otherwise the fish will dry up like when cooking too long.
The Yellow Muscatel from Gruber Röschitz goes well with its aromas of nutmeg, elderflower and some rose petals.
For food and wine pairing, you should choose a wine that balances the acidity in the dish. My first choice was actually a Riesling Kabinett, which fits well with its residual sweetness and still existing acidity, but I got another recommendation. When I was at Weinladen St. Pauli to replenish my stock of Pet Net from Kalkspitz, I was recommended to try the Gelber Muskateller Röschitz 2017. Although I recommend a visit to the wine shop, you can also conveniently order online.
Gelber Muskateller is one of the oldest grape varieties in the world. Even the ancient Romans appreciate wine from this grape variety. Mainly grown in Italy as Moscato Bianco for foaming, sweet Asti. In France, the official name is Muscat Blanc de Petit Grains. To be found there in Languedoc-Roussillon and Alsace. The grapes like it rather warm and wind protected and mature quite late.
The harvest for Gelber Muskateller Röschitz 2017 takes place at the end of September. Grown on primary rock and granite, location Königsberg. The berries are selectively picked in crates with a low maceration time. Fermentation in stainless steel tank without fine leep storage. The winery Gruber is certified organically since 2016.
The Gelber Muskateller by Gruber has some nice spicy mineral notes. Nutmeg, elderflower and some rose leaves can be found in the nose. There is still some nice acidity with a nuanced dry body and some slight fruity flavors.
Ceviche of the Gilthead and Physalis
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Ingredients
What do you need for preparing the Ceviche of Gilthead and Physalis?
- 3 Gilthead Filets – Make sure all fish bones are out
- 5 Limes
- 1 cup Physalis
- 2 small Red Pepper
- 1/2 bunch Cilantro
- 1/2 tbsp Mirin (optional)
- 3 tbsp Olive Oil
- 0.5 inch Chili
- Sea Salt
- Black Pepper
My Ceviche is accompanied by some cut up avocado and in fish sauce and mirin marinated cucumber.
Instructions
How to prepare the Ceviche of Gilthead and Physalis?
- Check again that there are no more fish bones in the fillet.
- Cut the filet into about 0.5 inch cubes. In the middle is a light blood line. Best cut that out the, the taste is a bit more penetrating.
- Put the fish fillet in a bowl.
- Wash 2 limes hot and dry, then rub the peel of 2 limes, add to the fillet.
- Juice all the limes, add the juice over the pieces of fish, stir gently.
- Remove the physalis from the papery casing, wash and halve, add to the fish.
- Wash chili and chop very small and also give it to the fish.
- Cover fish for 15 to 30 minutes and put in refrigerator. From time to time check how far the fish has cooked. The color changes and becomes white.
- Chop the cilantro, mix with the olive oil and mirin and add to the fish, stir.
- Wash the peppers, cut in half, remove seeds, cut into small cubes and place with the fish.
- Wait 5 minutes and serve the ceviche of gilthead and physalis.
