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ASI MAGAZINE MARCH 2022
Few dishes better express the collective of South American cuisine than ceviche. The dish, which involves the quick curing of fish in an acid, typically the juice of citrus fruit, is produced throughout the continent with regional variations reflecting both the type of fish used and the variety of vegetables, fruits, herbs and spices added. ASI asked four South American sommeliers for their pairing suggestions.
Ceviche 1 lb fi let of firm white fish such as Chilean sea bass or North Atlantic halibut, cut into 1/2-inch cubes 1 cup lime juice, freshly squeezed 1 small red onion, sliced 1/4 cup red pepper, finely diced 1/2 cup cilantro, finely chopped 1/4 cup olive oil Sea salt, to taste Cracked pepper, to taste Directions: Combine fish and lime juice in a non-reactive bowl. Refrigerate for one hour. Add onion, pepper and cilantro. Cover and refrigerate for another oil. Drizzle with olive oil and season with salt and pepper. Serve.
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