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Food and wine pairing

Bay scallop and grapefruit ceviche

Photo de Jay Cross (CC BY 2.0)
https://www.flickr.com/photos/jaycross/4300353015/

Shellfish and Seafood

Bay scallop and grapefruit ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Synonyms

  • Bay scallop and grapefruit cebiche
  • Bay scallop and grapefruit sebiche
  • Bay scallop and grapefruit seviche

See also:

  • Ceviche de pétoncles

This dish pairs well with 3 drinks :

Alsace Pinot gris

Alsace Pinot gris
Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 10 years old.
Prefer a pairing with a dry wine.
>dish info

Crozes-Hermitage blanc

Crozes-Hermitage blanc
Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 6 years old.
>dish info

New England IPA

New England IPA
Beer(s)

Serve at 07-11°C or 45-52 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 months.
>dish info