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.
Nobody has published a ceviche recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.