Ceviche: Latin America's Raw Fish Dish Gains Global Recognition

Ceviche, a raw fish dish from Latin America, is gaining global recognition. It involves marinating raw fish in acidic juices like lemon, along with spices. This process tenderizes the fish and changes its color, creating a refreshing flavor. Ceviche is typically made with fresh fish like snapper or halibut. However, shrimp, clams, octopus, or squid can also be used. The marinating time is crucial; small fish pieces should soak for 15-20 minutes to avoid overcooking. Originating in Latin America, ceviche's popularity surged when a Peruvian restaurant offered diverse variations. Peru now claims ceviche as its national dish, celebrated by food enthusiasts worldwide.