Dish · peruvian
Ceviche
Raw white fish cut into cubes and cured in lime juice until the flesh turns opaque, tossed with onion, chile, and cilantro.
Where it comes from
Its roots trace to coastal Peru, where fermented juice, and later citrus brought by Spanish colonists, was used to cure fresh fish. Exactly how far back the practice goes before that contact is unresolved.
What cooks argue about
Cooks argue over curing the fish for only a few minutes, leaving the center still translucent, against curing it longer until fully opaque, which firms the texture but can toughen delicate fish.
Versions
Nobody has published a ceviche here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
aji amarillo
onion red
cilantro