Ceviche is a dish composed of fish and vegetables which contains lime giving it a high level of acidity. Both fish and acidic dishes combine especially well with biologically aged wines such as Manzanilla since it has a very low acidity.


400 gr 
clean grouper fish
red onion
chilli peppers
of olive oil
1 stick 
a pinch 
of salt



How to prepare the dish:

  • Cut the onion á la julienne (very thin strips). Chop the chillis. Cut the avocado into crescent shapes. Keep everything aside and separate.
  • Extract the juice from the limes.
  • Remove the skin from the fish and dice the meat. Place it in a dish with ice and leave it for a few minutes. Drain the fish and place it in a bowl. Soak it in the lime juice and leave it to marinate briefly.
  • Place the fish in a serving bowl with the avocado, the onion and the chilli.
  • Blend a little lime juice with olive oil and pour it over the ceviche. Decorate with a sprig of coriander.


Edu , Bar El Bombín San Sebastián Spain Visit Website
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Pairing Manzanilla with food

Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.

Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings. 

Manzanilla fast facts

Always serve very chilled

Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.

The wine of the sea

Perfect with fish, seafood and all styles of food from the sea.

Style of Glass

In traditional wide rimmed catavinos or in a white wine glass.

Analytic data

  • Alcoholic content 15 y 19% vol. (normally 15% vol.)
  • Sugar < 5 gr. / litre (normally < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Edu , Bar El Bombín San Sebastián Spain Visit Website
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