Devil's Corner

Your New Favorite Wine Pairing

In case you have not discovered the delight of pairing Casillero del Diablo’s Carmenere with ahi tuna, then we want to bring you into the club. This is a combination made in gourmet heaven!

If you don’t already know where to acquire our Carmenere, then simply click here.

Now that your wine is on the way, let’s dive into one of our favorite preparations of ahi tuna . . . . ceviche! Yes, ahi tuna (also referred to as yellowfin tuna) makes an amazing version of ceviche by substituting for the more traditional white fish.

First of all, don’t be daunted by the task of making ceviche. It is about as difficult as making fresh salsa. There’s no special equipment needed . . . . just be sure to start with the freshest fish you can find. With warmer weather on the horizon, ceviche makes for both a refreshing and satisfying meal.

Have you ever wondered how restaurants make their ceviche taste so delectable? You guessed it . . . chile peppers are the key! Use Rocoto chiles (also called Manzano chiles) for an authentic South American flavor and just the right amount of heat. They mature into a vibrant yellowish-orange color and even slip into red. Their citrusy sweet flesh will really enhance the flavor of your dish, and you will note their signature black seeds and thick walls when you cut into them. For reference, they pack about twice the heat as Jalapeños, so don’t go overboard unless you love spicy food. And don't worry if you can't find these special chiles – jalapeños or serranos will be a suitable substitute.

Ahi Tuna Ceviche

  • 1 lb. fresh tuna cut into ½” chunks
  • ¾ cup fresh lime juice (about 4 limes)
  • ½ small red onion diced
  • 1 Rocoto chile seeded and minced (or to taste)
  • 1 large Haas avocado cut into ⅓” chunks
  • ¼ cup chopped fresh cilantro (plus more for garnish)
  • ¼ cup high-quality extra virgin olive oil
  • Flaky sea salt to taste
  • Freshly ground pepper to taste

Step 1 - Mix tuna, lime juice, red onion, and chile in a bowl. Cover and refrigerate, stirring every 15 minutes. Marinate for up to 1 hour.

Step 2 - Gently fold in the avocado, cilantro, and olive oil, then season with salt and pepper.

For an elevated presentation, spoon portions into martini glasses and top with a garnish of cilantro. Ceviche really is that easy to prepare, and you will taste why it is so popular across Latin America.

Serve with fresh tortilla chips and a glass of Casillero del Diablo Carmenere. Or if you prefer white wine, then we recommend Casillero’s Sauvignon Blanc (which can be picked up here).

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