Summer can be enjoyed at its fullest with the right meal, and fish is one ingredient that can never be missing from the table at this particular time of the year. Today, we want to suggest a fresh Ceviche, a very popular Latin American preparation, made with citrus and Yellowtail fish. 

As we just mentioned, Ceviche is a dish typically made up of marinated raw fish typical of South American cuisine, particularly Peruvian culinary tradition. The basis of the recipe is leche de tigre, a marinade made with lime juice, red onion, coriander, ginger, and other ingredients depending much from the region in which it’s prepared. Once mixed, it is clear and opaque, almost like milk, and is used to flavour fresh fish. According to the tradition, the roots of this preparation are seeded in the Mochica civilization, who lived in pre-Inca times between the desert area and the 

Pacific coast in northern Peru. The Moche marinated fish with lime juice, corn juice, tumbo juice (a local fruit) and chili pepper.

A fresh dish with intense and well-balanced flavors, the ideal option to accompany our very own Dogajolo Toscano Rosato IGT 2024. Crafted from carefully selected Sangiovese and other Central Tuscan grape varieties, this youthful, modern wine combines structure with drinkability, making it both elegant and approachable.

After a gentle pressing, the must is briefly macerated with the skins before undergoing cool fermentation in stainless steel tanks with selected yeasts. Following fermentation, the wine is racked off the lees and bottled in early January. It presents a delicate pale pink hue with bright fuchsia highlights. 

On the nose, it offers floral notes of rose, myrtle, and grape blossom, alongside fruity accents of apple, currant, and sour cherry. The palate is fresh and expansive, with layered fruit complexity and a clean, crisp finish. Best served at 10–14 °C.

Yellowtail Ceviche with Citrus recipe:

Ingredients:

• Fresh lime juice 
• Yellowtail
• Red onion 
• Cherry or grape tomatoes 
• Thin-skinned cucumbers 
• Fresh cilantro (or substitute with Italian parsley if needed)
• Jalapeño 
• Optional: avocado and radishes for garnish

Instructions:

1. Cut the red onion into thin slices and soak them in lime juice with a touch of salt. This will help to soften the bitterness.
2. Slice the fish into cubes and combine them with the onions from the marinade. In a bowl, add some cubed yellowtail and sprinkle a little salt over it. Then, pour some lime juice, add ginger slices, chopped coriander (reserve some for garnishing), the marinated onions, chili pepper rings, and cubed sweet potato. Adjust the salt if needed and marinate for 5 minutes. Finally, garnish the dish with fresh cilantro.
3. Now, include cucumbers, tomatoes, cilantro as well as jalapeño. Toss gently to combine.
4. Leave to chill for 45-60 minutes. The fish will “cook” longer in the acid if left for some extra time.
5. If using, add avocado just prior to serving the dish. Best served chilled.