If you drive through the Alps by car or train towards Italy, you will pass the most beautiful areas around Lake Maggiore, the Piedmont and, for example, Como. Adriaan van 't Hoff has depicted that atmosphere beautifully in this painting. You feel the heat and cool down through the snow-capped mountain peaks. It makes us long for a Pinot Grigio or Vermentino with a fish salad. A freshwater fish that lends itself well to ceviche is the pike-perch. Below is the recipe for a delicious Ceviche.
Ingredients for an Italian Ceviche
- Granny Smith
- Grapefruit
- Basil
- Parsley
- 1 shallot
- 1 red pepper
- Lemon
- Sea salt and pepper
- White Balsamic Vinegar
- Olive Oil Extra Virgin
Cut the segments from the Grapefruit, and chop the other ingredients and mix them together. Make a dressing from the vinegar and oil and a basil pesto. Cut the pike-perch into strips and place on a plate. Bury the pike-perch under the fruit salad and drizzle with a generous amount of the dressing. Then let it stand for fifteen minutes before serving so that the fish cooks in the pickle.
