A Latin American dish of raw fish or seafood marinated in citrus juices, typically lime, which chemically 'cooks' the protein. It's often mixed with onions, peppers, and herbs.
Possibly from Spanish 'escabeche' (pickled) or Quechua 'siwichi.' The dish predates Spanish colonization, with ancient Peruvian cultures using fermented corn beer before citrus fruits were introduced.
Ceviche doesn't actually 'cook' fish with heat - the citric acid denatures proteins the same way heat does, changing texture and appearance! Peru is so proud of ceviche that they've declared a National Ceviche Day, and UNESCO recognized Peruvian cuisine partly due to this dish's cultural significance.
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