Casa Andina Select Restaurant, Chiclayo, Peru

Ceviche, cebiche, sebiche, or seviche is a dish consisting of fish or shellfish marinated in citrus and seasonings, and is recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity.

The chef prepares ceviche for dinner

Ingredients
Ingredients needed to prepare Chiclayo-style Ceviche.

Chili pepper or chili
The dressing includes some local variety of chili pepper or chili.

Cool container
The container where the ceviche is prepared must be kept cold.

Chunks of raw fish
The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime, with sliced onions, chili peppers, salt and pepper.

Corvina or cebo (sea bass) was the fish traditionally used.

Lemons and limes
Ceviche is marinated in a citrus-based mixture, with lemons and limes most commonly used.

In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, resulting in the dish appearing to be cooked without the application of heat.
Because the dish is eaten raw and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning.

Tiger's milk
Tiger’s milk is a marinade of citrus juice (usually lime, but you can also use orange and clementine juices), salt and chili. Sometimes, other ingredients are used like ginger, garlic and coriander.