Ceviche is a South American way of ‘cooking’ seafood in lime juice without using any heat. I like to use it with a strong-flavored fish such as mackerel, since the citrus would otherwise overpower the delicate taste of the fish. It is very easy to make; the only thing you need is very fresh (sushi grade) fish.
I am not a big fan of cilantro (coriander), but in small doses it adds something to this dish.
For 2 or 4 servings as an appetizer
1 red chile pepper, chopped
1 Tbsp freshly grated ginger
2 Tbsp chopped fresh cilantro/coriander
This pairs well with a fresh wine with citrus aroma like rueda, riesling, albariño or a fresh style sauvignon blanc.