Latin American
Ceviche
Peru
A South American dish of marinated raw fish or seafood in citrus juices, such as lemon or lime, and spiced with ají, chili peppers, and other seasonings including chopped onions, salt, and cilantro.
Cultural Significance
Peru's national dish, it represents the country's coastal culinary heritage and the freshness of its seafood.
Key Ingredients
Fresh white fish (sea bass, flounder)Lime juiceRed onionAji amarillo (Peruvian yellow chili)Cilantro
Preparation Method
Cutting the fish into cubes, marinating it in lime juice and spices until it becomes opaque and 'cooked' by the acidity.