Ceviche

Ceviche is a refreshing dish made from fresh raw fish or seafood that is "cooked" in citrus juice, usually lime or lemon. The acid in the citrus juice changes the texture of the fish, making it firm and opaque, just like cooking with heat. Ceviche is popular in many Latin American countries, especially Peru, where it is the national dish.

How Ceviche Is Made

Making ceviche starts with very fresh, high-quality fish or shrimp. The seafood is cut into small pieces and soaked in fresh lime or lemon juice. The citric acid in the juice causes a chemical reaction that firms up the fish, similar to cooking. Diced onions, cilantro, chili peppers, and salt are mixed in. The ceviche is usually ready in about 15 to 30 minutes and is served cold.

Ceviche in Different Countries

Peru's ceviche uses white fish with lime juice, red onions, and chili peppers, served with sweet potato and corn. Ecuador's ceviche is more like a soup with a tomato-based sauce. Mexican ceviche often uses shrimp and is served on tostadas. In each country, ceviche has its own local twist. Peru is so proud of its ceviche that it has a national holiday to celebrate it.

Fun Facts

• Peru has a national holiday called Dia del Ceviche, celebrated every June 28.
• Ceviche has been made in Peru for over 2,000 years.
• The word ceviche may come from an ancient Quechua word meaning "fresh fish."

Did You Know?

In Peru, ceviche is traditionally eaten for lunch, not dinner, because the fish should be as fresh as possible from the morning's catch!