If I remember correctly; at the WS cook off hosted by DavidN, an abalone ceviche was paired with a Merry Edwards SB and another domestic SB I fail to recall, but I rather enjoyed the pairing. And quite opposite from Flubis post on the acidity, I thought it complimented the entire experience. Perhaps this was not a traditional ceviche, but FWIW, I think it works!
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