Originating in Peru, Ceviche is a citrus-marinated seafood dish. It reminds me of my first night in Fiji when I was there in 2008. After spending 6 weeks in New Zealand I was ready for a new culinary experience, so we went out for a meal and I did my usual trick of pointing to the thing on the menu I knew least about - Kakoda.

As it turns out, Kakoda is one of the national dishes of Fiji and it’s very like Ceviche, in that it also consists of fresh raw fish and crunchy vegetables, the main difference with the Fijian version being the addition of coconut milk. A good Kakoda recipe can be found here.

Don’t be put off by raw fish - it’s delicious and healthy. Just make sure it’s fresh!

Imagine yourself in a few months time sitting outside on a warm summers evening with a bowl of Ceviche and a glass of Sauvignon Blanc. Sounds like bliss, eh? Especially after the weather we’ve been getting recently.

Ceviche cries out for a good white wine to partner it. It’s all about those fresh, zesty, almost Caribbean flavours, and a Sauvignon Blanc with that racy acidity is an excellent choice. If you’re not too heavy handed with the chilli and the citrus fruits (just as in the video), then Chablis would be the perfect choice.

Domaine du Chateau d’Eau Sauvignon Blanc (€9.99 for the month of January)

Jean-Marc Brocard Petit Chablis (€15.99)

Video courtesy of Look and Taste.