You’ll certainly want to put this in your heavy rotation for summer fare, but don’t stow it away when the warm weather wanes: this recipe—and wine—has year-long staying power.
Wow those at your table with this firm-fleshed white fish. It boasts a pleasingly mild flavor perfectly accented by the ingredients you use to cook it; plus, its texture is ideal for slicing thin for this recipe.
We chose our food-friendly (and award-winning!) Penns Woods Winery Grüner Veltliner to create a temping marinade for our ceviche. This dry wine’s bright acidity and hints of apple, lime and white pepper are accented by jalapeno, green apple, grapefruit and cilantro to render versatile mahi-mahi mouthwateringly delicious.
There’s about a half-bottle of Grüner Veltliner in the recipe, so be sure to bring home enough for sipping, too. Enjoy!
Grüner Veltliner Mahi-Mahi Ceviche Recipe
Recipe courtesy of James Capone, Drexel University’s Food Lab. Photography by Alexandra Whitney Photography.
Go behind the scenes with the Penns Woods Winery team in Chadds Ford, Pennsylvania.