Ceviche

Ceviche is a healthy Peruvian dish that is usually served as an appetizer. It's generally made from raw fresh fish or shrimp, that's marinated in lemon and/or lime citrus juices.

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.

The dish is popular in the Pacific coastal regions of western Latin America. The origin of ceviche is Peru, where it is considered a national dish. The technique of macerating raw fish and meat in vinegar, citrus, and spices (escabeche) was brought to the Americas from Spain and is linked to the Muslim heritage in Spanish cuisine.

However, archeological records suggest that something resembling ceviche may have been consumed in Peru nearly two thousand years ago. The dominant position Lima held through four centuries as the capital of the Viceroyalty of Peru allowed for popular dishes such as ceviche to be brought to other Spanish colonies in the region, and in time they became a part of local cuisine by incorporating regional flavors and styles