Sea Bass, Lime and Coconut Milk Ceviche
Photo by Sarah Anne Ward /
Food Styling by Jamie Kimm /
Prop Styling by Maeve Sheridan
Courtesy Florence Camaly, chef at Château Climens, Barsac, France
At Château Climens, which produces Premier Cru Barsac, Chef Florence Camaly works closely with the proprietor Bérénice Lurton, to create dishes that will pair with the wines. While it offers flavors that are not native to Bordeaux, this ceviche really shows off the range and versatility of sweet-savory pairings. The Espelette pepper brings a little heat and a certain French flair; hot paprika, though milder, can stand in as a substitute. Serve this bright, creamy dish as a starter or main course.
In large glass bowl, toss fish with all ingredients except coconut milk and sage. Let cure in refrigerator for at least 30 minutes.
When ready to serve, toss with coconut milk and garnish with sage ribbons. Serves 8 as starter, 4 as main course.
Lurton reaches for Château Climens 2010 Barsac, which is resplendent in tropical notes of pineapple and lychee, a nice match for this dish’s lime and coconut.
“The 2010 is intense and elegant; it is a rich vintage,” Lurton says.
“The contrast with the dish makes it even more complex and enhances its brightness. The overall freshness and the spicy side of the dish makes a beautiful counterpoint.”
The 2016 vintage, with ripe notes of peach and mango, may be easier to find.