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Ceviche

Name: Ceviche
Cuisine: Peruvian
Ingredients: 1 lb fresh white fish (e.g., sea bass); 1 cup fresh lime juice; 1 medium, thinly sliced red onion; 1-2 peppers, finely chopped aji limo (Peruvian chili pepper); 2 tbsp, chopped cilantro; to taste salt; 1 ear corn (optional, boiled); 1 medium sweet potato (optional, boiled)

Ceviche is a refreshing dish made from raw fish marinated in freshly squeezed lime or bitter orange juice, often mixed with sliced onions, chili peppers, and seasoning. It is a quintessential Peruvian dish celebrated for its bright, tangy flavors and cultural significance as a coastal staple.

8 ingredients

tangyfreshspicycitrusyherbaceous

Culinary DNA Preview

Indigenous70%

Spanish30%

Ingredients

fresh white fish (e.g., sea bass)
1 lb
fresh lime juice
1 cup
red onion
1 medium, thinly sliced
aji limo (Peruvian chili pepper)
1-2 peppers, finely chopped
cilantro
2 tbsp, chopped
salt
to taste
corn (optional, boiled)
1 ear
sweet potato (optional, boiled)
1 medium

Method

Steps not available

Origin Story

Ceviche has roots in pre-Columbian coastal Peru, where indigenous peoples marinated fish in fermented juice. The modern version evolved with the introduction of citrus fruits by the Spanish.

Culinary DNA

Ingredient ancestry breakdown

Indigenous70%

ingredients+techniques

Spanish30%

ingredient_origin

Techniques

marinating chopping mixing

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