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Ceviche is a seafood dish which originates from either Peru or Ecuador, both of whom believe that they were the first to invent the recipe.

The key to ceviche is that the raw fish (generally a white fish but a wide variety are used including scallops, shrimp, mussles, tuna and lobster) is ‘cooked’ using the acid of citrus fruits rather than heat. While the fish is technically raw, the effect of the acid is to kill much of the bacteria on the raw fish and to give the fish a consistency closer to being cooked than raw.

Ceviche is now served throughout South America, although every different country seem to have a unique method of preparation. In Peru it is served on Sweet potatoes, in Ecuador it is served with potato chips and popcorn whilst in Mexico it is served with raw onions and tortillas.