Ceviche with Ginger and Jicama Recipe | Wine Enthusiast Magazine
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Ceviche with Ginger and Jicama

Courtesy Josh Habiger, chef, Bastion, Nashville

At Nashville’s diminutive Bastion, one of the hottest restaurants in an already-hot food city, Josh Habiger serves creative cuisine that never loses sight of comfort. With ingredients like crisp, juicy jicama and a healthy glug of olive oil, this simple ceviche is a luxurious starter for the first warm days of summer.


1 pound skinless, boneless snapper or grouper fillets
½ cup fresh-squeezed lime juice
3 tablespoons ginger juice
½ small red onion, sliced into paper-thin half-moons
2 jalapeño peppers, seeded, deveined and
finely diced
2 Fresno peppers, seeded, deveined and finely diced
2 scallions, chopped
½ cup extra-virgin olive oil
¼ cup finely diced jicama
2 packed tablespoons chopped cilantro
Salt, to taste


Cut away any dark red streaks in fish. Cut fish into ½-inch chunks, and place in glass or ceramic bowl. Mix lime and ginger juices, and add to fish. Add onion, peppers and scallions. Stir to coat. Let sit 30 minutes. Strain off half the juice. Add olive oil, jicama and cilantro. Season with salt, to taste. Serves 4 as an appetizer.

Wine Pairing

Domaine Sauvète 2012 Oneiros Sauvignon Blanc (Touraine)
“Beautiful bright citrus notes pair nicely with the bright acidity and flavors found in this ceviche,” says Alexander Burch, Bastion’s wine director. “When pairing wine with a dish of such high acidity, you need a wine with comparable vibrancy, or it will come off dull and flabby. The Oneiros is a little more round than you would expect from many Touraine Sauvignon Blancs, which softens the pairing.”

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