Raw fish "cooked" by citrus acid — a South American technique of marinating fresh fish in lime juice with chilli, onion, and coriander; the national dish of Peru.
The “cooking” chemistry
Ceviche is not raw in the same sense as sashimi — the acid in lime juice denatures the proteins in fish, turning the flesh opaque and firm in a process that mimics heat cooking. But it is a different protein change to thermal cooking; the texture is distinct — firmer and more springy. The acid does not destroy pathogens as reliably as heat, so extremely fresh fish from a trusted source is essential.
Leche de tigre
The leftover marinade — milky, lime-tangy, slightly fishy — is called leche de tigre (tiger’s milk). In Peru it is considered a prized hangover cure and is shot separately, sometimes spiked with pisco. It is never discarded.
Peruvian national identity
Peru declared ceviche part of its national cultural heritage in 2004. June 28 is Ceviche Day. The Peruvian version — particularly ceviche mixto (with mixed seafood) and ceviche a la chalaca (from Callao) — is considered the standard by food historians, though Ecuador, Colombia, Mexico, and most coastal South American countries have their own versions.
Chilling speed
The fish should marinate for as little as 2–3 minutes for very fresh sashimi-grade fish (Nikkei-style) or up to 15 minutes for a firmer result. Over-marinating turns the fish rubbery. Traditional Peruvian preparation is last-minute.
Find more foods by letter
Ceviche starts with C and ends with E. Browse other foods along the same letter.
Foods that contain a letter from "Ceviche":