Ceviche, a Peruvian traditional dish, traces its roots back to the Incas. It is made of raw fish cured in acid, such as lemon or lime juice, and seasoned with onions and chilli. Ceviche is eaten with an array of sides, such as sweet potato, plantain chips, cancha popcorn or Peruvian corn, known as choclo.

The Home of Ceviche

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