Match of the week

Rainbow trout ceviche and Western Australia riesling

Posted by Fiona Beckett (Google+) on July 20 2020 at 10:47

I can’t actually believe I’ve never tried it before but I made some ceviche as part of a Zoom masterclass organised by the Bristol Food Union, a collaboration of local restaurateurs and food producers to raise money for those who have been most affected by the COVID 19 crisis.

The fish was a super-fresh rainbow trout from my local Bristol fish restaurant Spiny Lobster which we marinated with lime juice, red onion and chilli in a brilliantly simple recipe from from Elliott Lidstone of Box E (though I did have to fillet it first!)

I paired it with a 2019 Rocky Gully riesling from the Franklin River region of Western Australia which produces a slightly softer, richer style than the Clare and Eden Valley. It’s relatively high in alcohol, for riesling, at 13.5% but you do want a dry riesling with this type of dish and it offset the freshness of the ceviche beautifully. You can buy it from Berry Bros & Rudd for £15.25.

For other riesling pairings see The best food pairings for dry (or off-dry) riesling

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