Shrimp Ceviche and White Port and Tonic

In the blog post, I am sharing an irresistible summer pairing: shrimp ceviche with a refreshing white port and tonic.

Food and wine have a unique ability to bring back the best memories. I remember the first time I had ceviche. It was at La Mulata in Cartagena, Colombia. I remember the pleasant tang of the first bite and the disappointment when the dish was finished. I wanted to recreate that experience by making ceviche at home.

The best summer recipes are no-cook and use fresh ingredients! The hardest part of this ceviche recipe is juicing the limes and chopping the ingredients. After that, you’re basically done!

It takes about 30 minutes to an hour for the shrimp to “cook,” but while you wait, you can make a white port and tonic to enjoy. I also have fond memories of drinking white port and tonic while overlooking the Douro River before dinner in Portugal.

This pairing is incredibly delicious—perfect for hosting or enjoying an al fresco lunch.

What is Ceviche?

Ceviche is a popular seafood dish in Latin American cuisine. It’s usually made with fresh raw fish marinated in citrus juices, most commonly lime or lemon, which “cooks” the fish through a process called denaturation. The dish is often enhanced with various seasonings and fresh vegetables like onions, cilantro, tomatoes, and peppers. Ceviche is served chilled, making it an ideal dish for warm weather.

Ceviche is Peruvian delight that has been enjoyed for centuries. Over time, it has spread across Latin America, with each country adding its own unique twist to the dish. In this recipe, we’re using shrimp instead of fish, which is equally delicious and perfect for ceviche beginners.

Understanding White Port

White Port is a versatile and often underrated variety of port wine. Originating from Portugal, White Port is made from white grapes and can range from dry to sweet. Port is made by fortifying the wine with a neutral grape spirit called aguardente. This high alcohol stops the fermentation early, leaving residual sugar in the wine and boosting its alcohol content. This process results in a rich, flavorful wine with a higher alcohol content than regular table wine.

Other Posts You’ll Love: A Simple Guide to Port Wine: Production, Styles, and Enjoyment

White Port is typically aged in large tanks to preserve its fresh, fruity character, although some higher-quality versions may be aged in oak barrels for more complex flavors. The taste of White Port can vary from light and crisp with notes of citrus and stone fruits in drier styles to richer, honeyed flavors in sweeter styles. Its versatility makes it a great choice for a variety of cocktails, including the classic Portuguese White Port and Tonic.

The White Port and Tonic, or “Porto Tónico,” is a refreshing drink that has become increasingly popular in Portugal, especially during the summer months. This cocktail combines the crisp, slightly sweet flavors of White Port with the effervescence of tonic water, creating a light and refreshing beverage. Garnished with lemon, mint, and sometimes a slice of cucumber or a sprig of rosemary, it’s a perfect companion for seafood dishes like ceviche.

Cockburn’s White Heights

I recommend using Cockburn’s White Heights. And before you snicker, it’s pronounced “Co-burns”—I learned this firsthand on a press trip with Symington Family Estates. It still cracks me up!

Cockburn’s is known for its innovative and daring approach to port, and the White Heights is no exception. This fragrant white port is a slightly drier white port that is made using the best grapes from the high-altitude vineyards in the Favaios sub-region of the Douro Valley, giving it more acidity and freshness than other white ports.

On its own, it has fresh tropical fruit flavors like papaya and pineapple, with aromas of honeysuckle. Crisp yellow plum and pear notes finish with a touch of vanilla.

I used Q Mixers Tonic Water to mix up a super simple port and tonic. The little cans are so convenient, and the crisp and dry flavor is the perfect match for White Heights White Port.

This recipe has been adapted from Toni’s Recipes Mango Ceviche.

Mango Shrimp Ceviche & White Port and Tonic

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Cuisine Peruvian

Servings 2 people

Ingredients

  

For the Shrimp

• 1 lb fresh shrimp cleaned, peeled, deveined, and chopped into small pieces
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1/2 tsp chili powder
• 1 cup fresh lime juice approximately 8-10 limes

For the Ceviche

• 1/2 cup fresh cilantro chopped
• 2 Roma tomatoes diced
• 1 mini cucumber diced
• 1-2 jalapeños diced (seeds removed for less heat)
• 1 ripe mango diced (reserve some for the sauce)
• 1/2 red onion finely chopped
• Tortilla chips or tostadas for serving for serving

For the Mango Sauce

• 1/2 cup diced mango
• 1/4 cup fresh lime juice
• 1/2 cup tomato cocktail like Clamato
• 1 tsp Maggie’s seasoning liquid

For the White Port and Tonic

• 2 oz white port Cockburn's White Heights
• Tonic water
• Lemon slices
• Fresh mint
• Slices of jalapeño optional

Instructions

 

Prepare the Shrimp

• Place the shrimp in a bowl and season with garlic powder, onion powder, salt, black pepper, white pepper, and chili powder.
• Cover with lime juice, ensuring all shrimp is submerged, about 1/2 of the lime juice. Cover and refrigerate until the shrimp is pink and cooked through, about 30 minutes.

Make the White Port and Tonic

• Fill a glass with ice.
• Add 2 oz of Cockburn's White Heights white port.
• Top off with tonic water.
• Garnish with lemon slices, fresh mint, and a few slices of jalapeño from the ceviche.

Prepare the Ceviche Ingredients

• While the shrimp is marinating, chop cilantro, Roma tomatoes, cucumber, jalapeños, mango, and red onion. Set aside.

Make the Mango Sauce

• In a blender or food processor, add the reserved mango, the remaining lime juice, tomato cocktail, and Maggie’s seasoning liquid.
• Blend until smooth.

Finish the Ceviche

• Once the shrimp is fully cooked, drain the lime juice.
• In a large bowl, combine the shrimp with the chopped cilantro, tomatoes, cucumber, jalapeños, mango, and red onion.
• Pour the mango sauce over the mixture and toss gently to coat evenly.

Serve

• Serve the ceviche chilled, ideally with tortilla chips or tostadas, alongside your White Port and Tonic. Enjoy!

Keyword ceviche, mango ceviche, shrimp ceviche, summer wine pairings

Why This Ceviche and Port and Tonic Pairing Works

The pairing of shrimp ceviche with White Port and Tonic is a match made in culinary heaven. Here’s why:

• Complementary Flavors: The citrusy, tangy flavors of the ceviche are beautifully complemented by the crisp, slightly sweet notes of the White Port. The tonic water adds a refreshing effervescence that enhances the overall dining experience.
• Balance of Textures: The tender, juicy shrimp combined with the crunchy vegetables and creamy mango sauce in the ceviche provide a delightful contrast to the smooth, sparkling White Port and Tonic.
• Sweet and Spicy: The sweetness of the White Port pairs beautifully with the slight spiciness of the ceviche from the jalapeños.
• Refreshing and Light: Both the ceviche and the White Port and Tonic are light, refreshing, and perfect for warm weather. This makes them an ideal combination for summer gatherings and outdoor dining.

Tips for the Perfect Ceviche and White Port and Tonic Pairing

• Start with Fresh Shrimp: Using the freshest shrimp you can find will make a significant difference in the flavor and texture of your ceviche.
• Tweak the Ingredients to Your Liking: Feel free to adjust the ingredients to your liking. This is the perfect recipe to use up left over produce.
• Adjust the Heat: If you don’t like heat, remove the jalapeño from the recipe. For those who enjoy a spicier kick, consider adding habanero peppers.
• Get Creative with the Tonic Flavors and Garnishes: Experiment with different tonic water flavors and garnishes such as cucumber slices, rosemary sprigs, or even a splash of citrus juice to elevate your White Port and Tonic.

Other Wines That Pair Well with Ceviche

While White Port and Tonic is a fantastic pairing, several other wines complement shrimp ceviche beautifully:

• Sauvignon Blanc: This wine’s high acidity and citrus notes make it an excellent match for the bright, tangy flavors of ceviche.
• Albariño: A Spanish white wine known for its crisp acidity and stone fruit flavors, Albariño pairs wonderfully with seafood dishes.
• Verdejo: Another Spanish white, Verdejo offers vibrant acidity and flavors of green apple and lime, making it a great companion for ceviche.
• Riesling: A dry or off-dry Riesling, with its bright acidity and hints of fruit, can balance the heat from the jalapeños and the sweetness of the mango in the ceviche.
• Vinho Verde: A Portuguese white wine that’s light, slightly effervescent, and highly refreshing, Vinho Verde pairs perfectly with the fresh, zesty flavors of ceviche.

Conclusion

This mango shrimp ceviche paired with a White Port and Tonic is a delightful and summery meal that’s sure to impress your guests. The bright, fresh flavors of the ceviche complement the crisp and refreshing qualities of the White Port and Tonic perfectly. Whether you’re hosting a summer party or simply looking for a delicious meal to enjoy at home, this combination is a winner.

Try this recipe and let me know how it turns out in the comments! And don’t forget to tag me in Instagram sharing your own twists and variations on this classic dish. Cheers!