cebiche

Cebiche is a traditional Peruvian dish made from fresh raw fish marinated in citrus juices, often lemon or lime, and spiced with ají or chili peppers. The dish is typically prepared with various types of white fish, such as corvina, sea bass, or halibut, although other seafood like shrimp or scallops can also be used. The fish is first cleaned and gutted, then cut into small pieces or thin strips.

The fish is marinated in a mixture of citrus juice, ají, salt, and sometimes other spices like cumin or oregano. The marination process can range from a few hours to overnight, depending on the desired level of flavor. The marinated fish is then mixed with chopped onions, tomatoes, and sometimes cucumbers or red bell peppers. This mixture is often served cold, accompanied by boiled potatoes, sweet potatoes, or plantains, and accompanied by a side of rice or pasta.

Cebiche is a popular street food in Peru and is often served in cevicherías, specialized restaurants that focus on this dish. It is also commonly found in cevicherías in other countries, particularly in Latin America and the United States. The dish is known for its refreshing and slightly tangy flavor, making it a popular choice for summer meals or as an appetizer. Cebiche is also a popular dish to make at home, as the ingredients are readily available and the preparation is relatively simple.