Ceviche

Ceviche is a famous Latin American dish, the national pride of Peru, and also popular throughout the Pacific region of Latin America. Its uniqueness lies in the fact that here the fish is cooked without heat — by acid alone.

Fresh raw sea fish or seafood is cut into pieces and covered with the juice of lime (or lemon). The acid of the juice acts on the fish's proteins just as high temperature would: it denatures them, that is, “cooks” them — the flesh whitens, becomes firmer, and loses its translucency, as in poached fish. Red onion, hot chili pepper, coriander (cilantro), salt, and in some places corn or sweet potato are added to ceviche. The finished dish is extraordinarily fresh, bright, with a piquant-sour taste. Ceviche is eaten immediately after preparation. This light and refined dish is a brilliant example of the art of “cold” cooking.