This tomato-based ceviche, very similar to a shrimp cocktail, was inspired by a trip to Ecuador and is one of Rodriguez’s favorites.
Wine recommendation: Rosé is a classic match with a tomato-based dish; the 2008 Banfi Vintners Centine Rosé, a blend of Sangiovese, Merlot and Cabernet Sauvignon, emphasizes the sweet, fruity tomatoes. A brut Champagne like Nicholas Feuillatte NV is refreshingly acidic with light, yeasty undertones that complement the slightly smoky flavor of the sauce.
Reprinted with permission from The Great Ceviche
Published by Ten Speed Press, a division of Random House, Inc.