Ceviche is a popular dish in Latin America, particularly in coastal regions, where fresh seafood is abundant. It's a vibrant, refreshing dish made by "cooking" raw fish or seafood in acidic citrus juices, typically lime or lemon. Here’s everything you might want to know:

What is Ceviche?

Ceviche is a dish made by marinating raw fish or seafood in citrus juice, which denatures the proteins and gives the appearance of cooked fish without using heat. It is often mixed with fresh ingredients such as onions, chili peppers, cilantro, and sometimes tomatoes or avocados.

Origin of Ceviche

• Peru: Ceviche is most strongly associated with Peru, which claims it as a national dish. The country even celebrates a National Ceviche Day on June 28th.
• Variations exist across Latin America, from Mexico to Ecuador and beyond, with each country adapting the dish to local tastes and ingredients.

Key Ingredients

• Fish/Seafood: Common options include sea bass, snapper, shrimp, scallops, octopus, or squid.
• Citrus Juice: Lime is most traditional, but lemon, bitter orange, or grapefruit are sometimes used.
• Aromatics and Herbs: Red onions, garlic, cilantro, and parsley.
• Chilies: Adds spice and depth. Varieties like Peruvian ají amarillo, rocoto, or jalapeño are popular.
• Additions: Avocado, tomatoes, corn, or sweet potatoes are sometimes included to enhance flavor and texture.

How is Ceviche Made?

1. Prepare the Seafood: Choose the freshest seafood possible, dice it into bite-sized pieces.
2. Marinate: Submerge the seafood in citrus juice for about 10-20 minutes (longer if you prefer a more "cooked" texture).