Ceviche is raw fish or seafood 'cooked' in citrus juice with chilli, onion and coriander — bright, zesty, fresh and lightly spicy. Its intense citrus acidity and clean seafood flavour pair best with crisp, high-acid whites whose own acidity matches the lime and saline character echoes the fish. Sauvignon Blanc, Albariño and Assyrtiko are ideal, refreshing against the zesty dish. A touch of fruit helps with the chilli. The wine must be bone-dry and razor-sharp; matching the ceviche's vivid acidity is essential, making zesty coastal whites the natural choice.
Our sommelier's picks
Save to PinterestCrisp citrus white
8–11°C (46–52°F)Sauvignon Blanc · Chile
Coastal Chilean Sauvignon's zesty citrus matches the lime and refreshes against the raw fish.
Chilean Sauvignon is excellent value.
Saline coastal white
8–11°C (46–52°F)Albariño · Rías Baixas, Spain
Albariño's saline acidity echoes the sea and matches the citrus-cured seafood.
Affordable and seafood-friendly.
Mineral white
9–12°C (48–54°F)Assyrtiko · Greece
Assyrtiko's bracing, saline acidity stands up to the vivid lime and chilli.
Mainland Assyrtiko offers value.
Aromatic white
8–11°C (46–52°F)Torrontés · Argentina
Floral, crisp Torrontés flatters the coriander and chilli with a fragrant lift.
Affordable and aromatic.
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Questions about pairing Ceviche
What wine pairs with ceviche?
Crisp, high-acid whites like Sauvignon Blanc, Albariño or Assyrtiko — their acidity matches the lime and their saline character echoes the raw seafood.
Why does ceviche need a high-acid wine?
The dish is intensely citrusy, so the wine needs matching acidity to taste balanced rather than flat against the lime.
How do I handle the chilli?
A touch of fruit, as in Torrontés or a fruitier Sauvignon, helps soothe the chilli while staying crisp.