Sea Bass, Lime and Coconut Milk Ceviche

Sea Bass, Lime and Coconut Milk Ceviche Photo by Sarah Anne Ward / Food Styling by Jamie Kimm / Prop Styling by Maeve Sheridan

Courtesy Florence¬†Camaly, chef¬†at¬†Ch√Ęteau¬†Climens, Barsac, France¬†

At Ch√Ęteau¬†Climens, which produces¬†Premier¬†Cru¬†Barsac,¬†Chef Florence¬†Camaly¬†works closely¬†with the¬†proprietor¬†B√©r√©nice Lurton,¬†to¬†create¬†dishes¬†that will¬†pair with¬†the¬†wines.¬†While it offers flavors that are not native¬†to Bordeaux, this ceviche¬†really shows off the range and versatility of sweet-savory pairings.¬†The¬†Espelette¬†pepper¬†brings a little¬†heat¬†and¬†a certain French flair; hot paprika, though milder, can stand in as a substitute. Serve this bright, creamy dish¬†as a starter or main course.¬†¬†

1¬Ĺ pounds fresh sea bass, deboned and cut into ¬ľ-inch cubes
Juice from 2 limes, preferably makrut
Zest of 1 lime, preferably makrut
3 tablespoons extra virgin olive oil
¬Ĺ teaspoon fine sea salt
¬ľ teaspoon freshly ground black pepper
1/8 teaspoon Espelette pepper
7 ounces coconut milk
3 sage leaves, cut into ribbons


In large glass bowl, toss fish with all ingredients except coconut milk and sage. Let cure in refrigerator for at least 30 minutes.

When ready to serve, toss with coconut milk and garnish with sage ribbons. Serves 8 as starter, 4 as main course. 


Pair It

Lurton reaches for¬†Ch√Ęteau¬†Climens¬†2010 Barsac, which is resplendent in tropical notes of pineapple and lychee, a nice match for this dish‚Äôs lime and coconut. ¬†

‚ÄúThe 2010 is intense and elegant; it is a rich vintage,‚ÄĚ Lurton says.

‚ÄúThe contrast with the dish makes it even more complex and enhances its brightness. The overall freshness and the spicy side of the dish makes a beautiful counterpoint.‚Ä̬†

The 2016 vintage, with ripe notes of peach and mango, may be easier to find. 

Published on December 6, 2021