Ceviche

seafood · Latin America · no-cook cooking

Citrus Does the Cooking. Ceviche uses the acid in lime or lemon juice to change raw fish into something safe and delicious to eat, without any heat or stove needed. It's like magic that happens right in a bowl.

Pacific Ocean Treasure. Countries all along the Pacific coast of Latin America like Peru, Chile, Ecuador, and Mexico each have their own special versions of ceviche. Each one thinks theirs is the most authentic.

Peru's National Dish. Ceviche is so important to Peru that UNESCO, the world's cultural organization, officially recognized it as a masterpiece of Peruvian tradition and a gift to all humanity.

Raw Fish Magic. The citrus juice doesn't just add flavor, it actually changes the texture of the raw fish so it becomes firm and flaky, kind of like cooking it. The fish and shellfish get seasoned with peppers, onions, and spices too.

Spicy and Fresh. Different regions add their own special touches like hot peppers, cilantro, tomatoes, or avocado to make ceviche uniquely their own.