8 May 2021, 08:01 BST
Today’s best-known ceviches are served dressed in a base of lime juice, salt, chilli and onion, with the citrus, in particular, getting to work on the proteins in the fish.
Photograph by Hannah Hughes
If you’d overheard a British restaurant-goer talking about ceviche when it first started appearing on UK menus less than a decade ago, you’d be forgiven for thinking it was a brand-new creation. We knew or thought we knew it was a Peruvian dish of cubed raw fish, quickly cured in lime juice, but most of us had no inkling of its millennia-long history.
El-brujo
Region-de-la-libertad
Peru
United-states
United-kingdom
Huanchaco
Moche
Cupisnique
Portugal
Lima
Spain
Peruvian