Coastal White Fish Ceviche

Whether you’re lounging poolside in Southern California or dreaming of a sun-drenched terrace in Spain, nothing captures the essence of summer quite like a bowl of fresh, zesty ceviche. It is the ultimate "no-cook" luxury—a dish where the vibrant acidity of citrus meets the clean, delicate crunch of the sea. But to truly unlock those coastal flavors, you need a partner that can keep up with the zing. Enter Joaco’s Sangria White: the crisp, botanical-infused companion that turns a simple appetizer into a Mediterranean-inspired escape. Ready to dive into the perfect pairing? Let’s get to the recipe.

Coastal White Fish Ceviche

Inspired by the Joaco’s Sangria lifestyle.

This recipe is a classic "Leche de Tigre" style ceviche that emphasizes brightness and clean textures.

Ingredients

The Base:

  • 1 lb (450g) Fresh firm white fish (Sea Bass, Snapper, or Halibut), cut into 1/2-inch cubes.
  • 1/2 lb (225g) Large shrimp, peeled, deveined, and blanched.
  • 1/2 cup Freshly squeezed lime juice (about 4–6 limes). Pro tip: Do not over-squeeze the limes, or the juice will become bitter.

The Aromatics:

  • 1 small Red onion, very thinly sliced into half-moons (soak in ice water for 10 mins to remove the "bite").
  • 1 Fresno chili or Aji Limo, finely minced (seeds removed for less heat).
  • 1/4 cup Fresh cilantro, chopped.
  • Fine Sea Salt to taste.

The Sides (Traditional):

  • 1 Boiled sweet potato, sliced into rounds.
  • 1/2 cup Toasted corn nuts (cancha or chulpe).

Instructions

  1. Prep the Fish: Place your cubed fish in a stainless steel or glass bowl. Sprinkle generously with sea salt and toss. The salt helps open the fish's fibers to absorb the lime.
  2. The "Cook": Pour the fresh lime juice over the fish. Ensure the fish is mostly submerged. Let it marinate in the refrigerator for 10 to 15 minutes. You want the outside to look opaque (white) while the center remains slightly tender.
  3. Combine: Add the blanched shrimp, minced chilies, and drained red onions to the bowl. Toss gently to combine all flavors.
  4. Finish: Just before serving, fold in the fresh cilantro. Taste one last time—it may need a pinch more salt to balance the lime juice.
  5. Serve: Plate the ceviche in a shallow bowl with a bit of the leftover lime juice (the Leche de Tigre). Place the sweet potato slices and toasted corn to the side to provide a sweet, crunchy contrast to the zesty fish.

Serving Suggestion: Serve immediately in chilled bowls alongside a tall glass of Joaco's Sangria White over plenty of ice, garnished with a fresh peach slice or a sprig of mint.