ceviche

Ceviche is a seafood dish in which fresh raw fish is cured in acidic citrus juice, most commonly lime, and then mixed with aromatics such as onions, chilies, and cilantro. The acid denatures the fish proteins, producing a firm, opaque texture that resembles cooking with heat. It is typically served cold and often accompanied by herbs and vegetables.

Origins and regional variations: Ceviche is most closely associated with coastal Peru, where multiple regional variants are enjoyed as a staple. The dish is also popular in other Latin American countries, including Ecuador and Mexico, each with distinctive twists. In Peru, ceviche may be finished with ingredients such as ají peppers, and the citrus-juice mixture is known as leche de tigre, a seasoned broth that can be eaten separately or used as a sauce.

Preparation highlights: The dish starts with fresh, firm white fish cut into small chunks. The fish is cramped in a marinade of citrus juice with salt and allowed to cure briefly, usually 10 to 20 minutes, until the edges are opaque. Typical additions include thinly sliced red onion, cilantro, and chili peppers. Some versions incorporate tomato, avocado, or corn, and it is common to serve ceviche with corn on the cob or boiled sweet potato.

Safety and storage: Because it uses raw fish, freshness and proper handling are essential. Keep ingredients refrigerated, prepare and consume promptly, and avoid extended room-temperature exposure. Freezing can reduce parasites in some preparations, but may affect texture.

See also: Peruvian cuisine, Latin American seafood dishes, leche de tigre.