Ceviche

Peru

Also known as Cebiche, Seviche

About Ceviche

Ceviche is Peru's national dish: pieces of raw fish "cooked" in fresh lime juice and seasoned with chili, red onion, salt and coriander. The acid in the lime juice firms up the fish and turns it opaque.

Peruvian ceviche is usually made with white fish such as sea bass and spiced with ají limo or ají amarillo chilies. The tangy, spicy juice left on the plate is called leche de tigre (tiger's milk) and is often drunk as a shot.

It is served with boiled sweet potato and large-kernel corn (choclo) or crunchy toasted corn (cancha). Ceviche is eaten across Latin America, but Peru celebrates it with a national day on 28 June.

Ingredients

• raw fish
• lime juice
• onion
• chili
• salt
• cilantro