seviche

Seviche, also spelled ceviche or cebiche, is a Peruvian dish of raw fish or seafood cured in citrus juices, typically lime or lemon. The acid in the citrus denatures the proteins in the fish, giving it a cooked appearance and texture. Common ingredients include fresh white fish such as sole or sea bass, red onion, cilantro, and chili peppers. The dish is often served as an appetizer or light meal, frequently accompanied by sweet potato, corn (choclo), or lettuce.

The origin of seviche is believed to be ancient, with evidence suggesting its consumption in Peru dating back thousands of years. Over time, the dish evolved with influences from various cultures that arrived in Peru, particularly Spanish and Arab immigrants. Modern seviche preparation can vary significantly, with regional differences in the types of fish used, the accompanying ingredients, and the level of spiciness. Some variations incorporate aji amarillo, a yellow chili pepper native to Peru, to add a distinct flavor.

Seviche is highly regarded for its fresh, vibrant flavors and is considered a national dish of Peru. It is enjoyed worldwide and has become a popular item on the menus of many restaurants specializing in Latin American cuisine. The preparation requires fresh, high-quality ingredients to ensure both taste and safety.