Ceviche
Origin: Peru
A dish with roots potentially dating back 2,000 years to ancient coastal civilizations. The technique uses fruit acid to chemically "cook" raw seafood without heat, denaturing proteins to create a firm texture.
Key ingredients
- fresh white fish
- lime juice
- red onions
- aji limo peppers
- cilantro
- sweet potato
- choclo corn
Think you can place Ceviche on the map?
Test your food-geography skills in a quick game.
