2025 Riesling Kartell-Cuvée trocken

Ingredients

• 400 gZander fillet (fresh, sashimi grade)
• 4 piecesLimes (juice)
• 1 pieceRed onion
• 1 pieceRed chili pepper
• 1 bunchCilantro (fresh)
• 0,5 tspSea salt
• 1 pinchPowdered sugar
• 2 tbspOlive oil (mild)
• 4 piecesRadishes

Preparation

1. 1Wash the fresh zander thoroughly, pat dry, and remove any remaining bones with tweezers. Cut the fish into approximately 1 cm cubes.
2. 2Peel the red onion, halve it, and cut into paper-thin strips. Clean the radishes and slice them very thinly.
3. 3Halve the chili pepper, remove the seeds, and dice into very fine pieces. Wash the cilantro, shake dry, and coarsely chop the leaves.
4. 4Squeeze the lime juice and combine in a bowl with a pinch of powdered sugar, sea salt, and the mild olive oil, stirring until the salt has dissolved.
5. 5Add the fish cubes to the lime marinade and fold in gently. Let the fish marinate for about 8 to 10 minutes until the proteins have slightly denatured.
6. 6Just before serving, gently fold the onion strips, chili pieces, and the majority of the cilantro into the ceviche.
7. 7Arrange the dish on chilled plates, garnish with the radish slices and the remaining cilantro, and enjoy immediately.