Reams are written about matching food and wine and while most of these tomes are written with good intentions, the information given is often fairly general, i.e. drink with seafood. Wine labels are also, by necessity, equally broad regarding the food matches for the given vino. Now this is all great if you are a seasoned cook/chef with recipes at your disposal, however most of us are not. On contemplating this for some time we thought it would be interesting to be specific, bringing together a recipe that is reasonably simple and affordable, with a wine that is quite accessible.
Now we are not a food blog, however we are a wine blog that espouses that matching food and wine is one of life’s great pleasures (see how not to be a ww), so we thought we would put our money where our mouth is and spill some detail. The result in this case is the creation of an alchemy of flavours that are simply not possible in isolation. Wine tastes different/better with food and food usually tastes better with wine; it just does.
As for the Riesling, if you want a specific wine grab a Crawford River (2012 or 2013) Young Vines Riesling. This is a sensational wine and retails for a little over $25. Otherwise anything good from the Clare Valley, Eden Valley or Canberra. If you are not in Australia look for a fairly dry style, not a sweet one.
This ceviche recipe is a combination of a few different variations, along with and a lot of experimentation. Don’t be turned off by the raw seafood, it is actually cooked by the acid in the citrus juices and is an absolutely cracking dish. We can’t encourage you enough to have a go at this, you will never be the same, is is absolutely delicious.
Salmon Ceviche (WW Style) – serves 2
2 pieces of Salmon (skinned and boned) – sliced into 1cm cubes (need a sharp knife)
3 long green chilies finely chopped (1 or 2 if you don’t like a little heat)
Juice of 2 limes
1 orange peeled and diced up into 1cm cubes
A cup of orange juice (try and use un-sweetened)
Half an onion finely chopped (preferably a red one)
5 Tortillas quartered (use a pizza cutter)
Half a cup of fresh Coriander chopped up (optional but lovely)
Preheat oven 180c.
Stick your tortillas in the oven until they just start to crisp (5 minutes).
Get your Riesling out of the fridge and let it warm up a little, it’s not supposed to be consumed at fridge temp (5-6c) but rather we prefer it at about 9-10c.
Combine everything except the Salmon in a glass or ceramic bowl.
Leave it to sit for 2 minutes, this will just cook the fish. If you are a little concerned and want the fish cooked right through leave it in for 5 minutes.
Add the coriander and a little salt to taste.
Briefly drain the ingredients and put in a serving bowl.
Serve with tortillas
Pour your Riesling, have a sip. Hmm limes, lemon, apple, acidity.
Ok pile some ceviche on a tortilla quarter, eat, then sip your Riesling again.
You might notice the Riesling has a more pronounced flavour profile, perhaps you can pick up other flavours in the profile not evident before? Often the acidity drops away and the other elements become more pronounced and move to the fore. You might also notice that the ceviche is more delicious and the flavours of the elements in the dish taste more pronounced.
There you go, we hope you enjoyed this. We eat this dish weekly, and it is very healthy as long as you stop at some point. Give it a go then come back and let us know how you fared.
Neal (The Wine Wankers)