Would a sauvignon blanc go with ceviche?

I think the acidity might kill it. I would stick to Negra Modelo.

Whisky is the solution. It kills the seaworm dead.

I don't think lime juice goes with any wine, however it would probably clash less with a NZ SB than most other wines. Margaritas are the way I'd go.

Flubis nailed it.

I'd go with a dry riesling, probably an Austrlian riesling because they tend to have a very prominent lemon/lime flavour profile.

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!

Yeah,
I was thinking a Brancott Sauvignon Blanc or the Australian Reisling. Their Riesling is so sour and acidic I thought it was very similar to Sauvignon Blanc. I had the Jacobs Creek before.