Ceviche ("suh-VEE-chey) is a hugely popular dish in South America. The basic ingredient is raw fish cut into bite-size pieces and marinated in the juice of an acidic fruit, salt and seasonings.

The citric acid in the juice changes the texture of the fish without changing its “raw” taste. Ceviche has deep roots in South America, dating back to the earliest inhabitants.

The Incas preserved their fish with fruit juice, salt and chili peppers, and later the Spanish conquerors introduced the now-essential limes.



White fish, red onion, lime, lemon, orange, chili, coriander.



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