Ceviche can be Peruvian, Mexican and Caribbean. Its origin dictates the ingredients used to make it, and the style in which the fish and vegetables are cut.
However, there is one thing all ceviche has in common. The fish used must be fresh.
Vitis House is a wine and spirits school based in Raleigh with plans to open in Charlotte in September. They also offer cooking classes.
The chef came to the QC Kitchen to show us how to make a Caribbean ceviche and how to pair wine with it.
For more information, click here.