Peruvian Cuisine Glossary: Ceviche

Ceviche: Peru's flagship dish -and probably the most loved within the country-, ceviche combines a simple preparation and a handful of fresh flavours into a mix that has proved unbeatable: raw fish (or shellfish) diced in 2cm cubes and marinated in lime juice and ajíes (hot peppers), served with raw onions, sweet potato and corn.

Ceviche (or cebiche) is the epitome of fusion: Inca hot peppers, Spanish limes and onions, and Japanese approach to preparing fish. Some of the most common varieties include ceviche de lenguado (sole ceviche), ceviche mixto (mixed shellfish and fish ceviche), ceviche de conchas negras (black shell ceciche), and ceviche de pulpo (octopus ceviche). Ceviche recipe.

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