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Passion at the Pacific: Snapper, Japanese scallops and Prawn Ceviche

Ceviche is the perfect introduction into Peruvian fish and seafood cuisine.

For garnish:

Notes

Background
Behind every “ceviche” are many myths and stories: The first legend is about its creation. We know that the old Peruvians used to eat raw fish. For the pre-Inca cultures, raw fish was part of their diet - raw fish seasoned with sea salt and Aji (Peruvian chili). Sour oranges or other sour fruits were used to gently cook the fish. The Spanish contribution to the dish is the lime. At that time the first written recipe of a ceviche was created.

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» Top Wine Matches For This Recipe

Angus Hughson

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Passion at the Pacific: Snapper, Japanese scallops and Prawn Ceviche.

 
 

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