Ceviche or Cebiche (even Seviche or Sebiche in some areas), is a typical marine dish from the coast that waters the Pacific Ocean, which in its Peruvian version (the most famous) combines raw fish marinated in lemon, with minced chili pepper, cilantro, sliced ​​onion and canchita serrana, choclo (corn) and sweet potato (sweet potato or sweet potato) as accompaniments.

The importance given to ceviche in Peru is such that it has been declared a Cultural Heritage of the Nation and has been chosen by Peruvians as the dish that most defines the country. Although ceviche can be found in countries such as Chile, Colombia, Ecuador, Costa Rica, Honduras or Mexico, some renowned chefs such as the architect of the Bully, the Spanish Ferrán Adriá, have mentioned that ceviche belongs historically and culturally to Peru.

The fish used in this flag dish are usually sole, grouper, bonito, tollo, parakeet, trout (mainly in the sierra area), or the most economical of silverside. In addition to the classic ceviche or fish ceviche, there are other variants such as mixed ceviche (with fish and shellfish); black shell ceviche (dark in color due to the addition of these shells, which also give it an aphrodisiac effect); shrimp ceviche (typical in the Arequipa region); octopus ceviche; Chiringuito (typical dish from the north coast of the country, Piura, based on dried guitar meat -a spice of ray- marinated in lemon and chili pepper); Amazonian ceviche (variant of the Peruvian jungle with river fish such as paiche, Amazonian dorado, corvina, catfish, or maiden).

• Some dishes derived from ceviche are Tiradito, in which the fish meat is cut into slices and covered with chili creams, rocoto or other sauces; and leche de tigre (glass of leftover juice from the fish ceviche with some pieces and canchita), nun’s milk (same preparation but with seafood ceviche juice) and pantera’s milk (same preparation but with the juice resulting from the ceviche of black shells).