Peruvian Cuisine I - Ceviche

At its core, ceviche is a simple yet vibrant combination of fresh fish marinated in citrus juice, usually lime or lemon, which "cooks" the fish without heat. The acid from the citrus alters the texture of the fish, turning it from translucent to firm, and infuses it with a tangy, refreshing flavor that balances the richness of the seafood.
The beauty of ceviche lies in its versatility. While the classic version uses white fish like sea bass or tilapia, many variations include shrimp, scallops, octopus, or even conch. In Peru, ceviche is typically accompanied by slices of camote (sweet potato) and choclo (large kernels of corn), which complement the acidity of the citrus with a touch of sweetness and earthiness.
At its heart, ceviche is a celebration of simplicity. It’s a dish that requires just a few quality ingredients—fish, citrus, onions, chili peppers —but when combined in the right proportions, it creates a culinary experience that bursts with flavor and freshness.
Sounds like a perfect meal ? Well, it is.