Ceviche
OriginPeru
YearAncient (Inca)
Key IngredientsRaw fish/Citrus/Chili
About Ceviche
The citric acid denatures the proteins in fish, cooking it without heat. The Incas fermented fish with chicha corn beer. The modern version uses limes introduced by the Spanish. Perus national dish, celebrated with a national holiday. Japanese-Peruvian Nikkei cuisine created tiradito, a variant.