Pacific Pomfret Ceviche with Green Chili Pepper and Ginger
Put the fish in a bowl and season with salt. Let sit in the refrigerator for approximately 30 minutes. In another bowl, mix the grated ginger, fresh lemon juice, olive oil and pepper.
250 grams pacific pomfret filet (or seabass), boned and cut into 1cm x 1cm cubes.
¼ Granny Smith Apple, diced
1 tablespoon green chili pepper, diced
¼ onion, diced
½ teaspoon grated fresh ginger
¼ cup fresh lemon juice
2 tablespoons extra virgen olive oil
Sea salt and fresh black pepper to taste
1 pinch suga
There’s nothing more perfect to accompany ceviche with asian flavors than this fresh, mineral Riesling. Its light but edgy palate and nose of ripe pears goes beautifully with this dish.