Is sushi so yesterday? More and more, we are hearing the word ceviche talked about in the same pretentious manner as sushi years back. Although, there is definitely nothing pretentious about either, the word has been flung around Manhattan’s east side to the point of no escape. Therefore, let’s get to the rawness of the matter–what exactly is ceviche and how does it differ from sushi?
Sushi, known as “’vinegary rice” not “raw fish” is Japanese in origin, while ceviche has a Latin origin from South American countries, Peru and Ecuador. Although, many people are more familiar with the Japanese dish, ceviche, generally starts with raw fish and is combined with other ingredients like onions, tomatoes, and peppers, and then marinates it in a very acidic citrus (usually lime) mixture.
For more tasty tidbits on the two, I turned to Jill Hough, food connoisseur, and author of “”100 Perfect Pairings: Small Plates to Enjoy with Wines You Love,” to give us the facts. “Both Sushi and Ceviche have their differences but it comes down to freshness, texture and heat involved.”
Sushi is Japanese cuisine while ceviche is Latin. Sushi generally features raw fish, paired with rice, while ceviche generally starts with raw fish and combined with other ingredients like onions, tomatoes, and peppers, and then marinates it in a very acidic citrus (usually lime) mixture–once it’s served, there’s really nothing “raw” about ceviche,
With or without wine? Jill suggests that with the light, bright, refreshing, and clean-tasting similarities of the dishes, the most important rule of food and wine pairing is to eat and drink what you like! For a good place to start, I’d recommend Riesling with sushi and Sauvignon Blanc or Riesling with ceviche. Of course, specific preparations and specific bottles might suggest other possibilities, but those wines are a good place to start.