Ceviche is a dish popular throughout Latin America and the Caribbean. It consists of raw fish marinated in citrus juice (such as lime or lemon.) The citric acid in the juice effectively “cooks” the fish, which is generally served with onion and seasoned with salt, pepper and chilies. There are many regional variations of the dish, whose origins are unclear – although two popular theories have it originating in either Spain or Peru.
Ceviche can be found on menus throughout the coastal regions of Mexico, and usually comes accompanied by onions, chiles, cilantro, avocado and sometimes tomato. Occasionally it will also contain fruit, such as mango or pineapple. Mahi-Mahi is a widely-used variety of fish in Mexican ceviche.
Alternate Spellings: cebiche, seviche