Editing Ceviche (section)

== Preparation and variants ==
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 [[Denaturation (biochemistry)|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 [[Foodborne illness|food poisoning]].<ref name="Benson p. 78">[[Ceviche#LP peru|Benson et al. ''Peru'']] p. 78</ref> Acid marinades will not kill bacteria or parasitic worms, unlike the heat of cooking. Traditional-style ceviche was marinated for about three hours. Modern-style ceviche, popularized in the 1970s, usually has a very short marinating period. The appropriate fish can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.<ref>{{cite web | title =Peruvian cuisine. What food do they eat in Peru? | publisher =Travel Food Atlas | url =https://travelfoodatlas.com/what-food-do-they-eat-in-peru | access-date =2018-03-24 | archive-url =https://web.archive.org/web/20180915115441/https://travelfoodatlas.com/what-food-do-they-eat-in-peru | archive-date =2018-09-15 | url-status =dead }}</ref>

Accompaniments to ceviche vary greatly by region: in Ecuador, ceviche is served with [[fried plantain]]s, [[popcorn]], or [[tostones]]; in Colombia, Panama, and Guatemala, it is served with [[saltine cracker]]s, though in the north [[cookies]] or [[Toast (food)|toast]] are used as a garnish; in Mexico, it is served with corn [[Tostada (toast)|tostadas]] or crackers; in Panama, the spicy chombo chili pepper is sometimes added to taste; and in Peru, it is served with boiled root vegetables (such as [[sweet potato]]es, [[cassava]], or rarely [[potato]]es), grains or seeds such as boiled or roasted [[Maize|corn]], [[legume]]s, fried plantains, [[seaweed]], or [[lettuce]]; sometimes it can also be accompanied by ''chilcano'' (broth made from fish heads).<ref>{{cite web |last1=Vera |first1=Milagros |date=28 June 2018 |title=Día del ceviche: un par de barras marinas para celebrar |url=https://elcomercio.pe/blog/checklistviajero/2018/06/dia-del-ceviche-un-par-de-barras-marinas-para-celebrar/ |access-date=23 May 2023 |website=elcomercio.pe}}</ref><ref>{{cite web |last1=Centoira |first1=Lucía |date=17 December 2015 |title=Aprende a preparar cocina peruana: ceviche clásico |url=https://www.elmundo.es/papel/gastro/2015/12/17/56715b7822601d363f8b4599.html |access-date=23 May 2023 |website=www.elmundo.es}}</ref>

Most Latin American countries have given ceviche its own touch of individuality by adding their own particular garnishes.

<gallery widths="200px" heights="160px">
File:Cebiche-don-lucho.jpg|Peruvian ceviche
File:Ceviche de camarón (gastronomía Ecuatoriana).jpg|Ecuadorian ceviche
File:Lobster and shrimp ceviche.jpg|Mexican ceviche
File:Ceviche CR.jpg|Ceviche from Costa Rica
</gallery>

=== South America ===
In Peru, ceviche has been declared part of the country's national heritage and has even had a holiday declared in its honor.<ref>{{cite web |url=http://www.livinginperu.com/news/12547 |title=Peru this Week |publisher=Livinginperu.com |access-date=2013-08-25 |archive-date=2010-07-12 |archive-url=https://web.archive.org/web/20100712141451/http://www.livinginperu.com/news/12547 |url-status=live }}</ref> The classic [[Peruvian ceviche]] is composed of chunks of raw [[Fish (food)|fish]], [[Marination|marinated]] in freshly squeezed [[key lime]], with sliced onions, chili peppers, salt and pepper. [[Cilus gilberti|Corvina]] or cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn on the cob and slices of cooked [[sweet potato]]. Regional or contemporary variations include garlic, fish bone broth, minced Peruvian ''ají limo'', or the Andean chili ''[[rocoto]]'', toasted corn or ''cancha'' and ''yuyo'' ([[Edible seaweed|seaweed]]). A specialty of [[Trujillo, Peru|Trujillo]] is ceviche prepared from shark (''tollo'' or ''tojo''). ''Lenguado'' ([[Sole (fish)|sole]]) is often used in [[Lima]]. The modern version of Peruvian ceviche, similar to the method used in making Japanese [[sashimi]], consists of fish marinated for a few minutes and served promptly. It was developed in the 1970s by Peruvian-Japanese chefs, including Dario Matsufuji and Humberto Sato.<ref>{{cite web|last=Solari|first=Carola|title=Peruano + japonés|url=https://translate.google.com/translate?hl=en&sl=es&u=http://www.paula.cl/reportaje/nikkei-peruano-japones/&prev=/search%3Fq%3Dhumberto%2Bsato%2Bdario%2Bmatsufuji%26num%3D30%26hl%3Den%26safe%3Doff%26rlz%3D1C1CHKZ_enUS434US434&sa=X&ei=fT5DUcWqK7HK4AOm9oGYBA&ved=0CEQQ7gEwAQ|work=Paula.cl|date=11 January 2010 |access-date=15 March 2013|archive-date=17 August 2014|archive-url=https://web.archive.org/web/20140817070504/http://translate.google.com/translate?hl=en&sl=es&u=http%3A%2F%2Fwww.paula.cl%2Freportaje%2Fnikkei-peruano-japones%2F&prev=%2Fsearch%3Fq%3Dhumberto%2Bsato%2Bdario%2Bmatsufuji%26num%3D30%26hl%3Den%26safe%3Doff%26rlz%3D1C1CHKZ_enUS434US434&sa=X&ei=fT5DUcWqK7HK4AOm9oGYBA&ved=0CEQQ7gEwAQ|url-status=live}}</ref>  Many Peruvian ''cevicherías'' serve a small glass of the marinade, which is called ''leche de tigre'' or ''leche de pantera'', as an appetizer along with the fish.

According to an [[Inter-American Development Bank]] (IDB) study of innovation in Peruvian cuisine and its connection with Peruvian cultural diversity (2022),<ref>Julio Elías, Alvaro Garcia, Ian Mount y Maia Schiling , 2022.[https://publications.iadb.org/en/analysis-innovation-perus-gastronomic-industry "Analysis of Innovation in Peru's Gastronomic Industry"] Inter-American Development Bank.</ref> the great variety of ceviches offered by Peruvian marine cuisine is an example of the gastronomic impact of cultural diversity throughout its territory, in which fishers, farmers, and chefs come together. In his 2015 book ''Ceviche Power'',<ref>Acurio, Gaston. 2015. Ceviche Power. Planeta.</ref> [[Gaston Acurio]]  documents the different nuances through a tour of the ceviche route through Tumbes, Piura, Lambayeque, La Libertad, Ancash, the Lima coast, Lima, Ica, Arequipa, Moquegua and Tacna. This great diversity has motivated chefs to create new types of ceviches.

In Ecuador, the classic ceviche is made up of pieces of fish pickled in lemon juice and cooked<ref>{{cite news|url=https://bucanero.restaurant/menu/ceviche-de-pescado/|title=Ceviche de Pescado
|access-date=February 23, 2023|year=2018|newspaper=El Bucanero|language=es}}</ref> or shrimp cooked using the tomato juice or water along with the shrimp shells,<ref>{{cite news|url=https://bucanero.restaurant/menu/ceviche-de-camaron/|title=Ceviche de Camarón
|access-date=February 23, 2023|year=2018|newspaper=El Bucanero|language=es}}</ref> with sliced red onions, sliced tomatoes, salt, pepper, cilantro, and oil. The mixture is traditionally marinated for several hours and served with a bowl of toasted corn kernels as a side dish; fried green plantain chunks called "[[Tostones|patacones]]", or thinly sliced [[Plantain (cooking)|plantain]] chips called ''[[chifle]]s''. In some regions, ceviche is served with rice on the side. Ceviches in Ecuador are seasoned with tomato sauce, mustard, and oil. The [[Manabí Province|Manabí
]] style, made with lemon juice, salt, and the juice provided by the cooked shrimp itself, and sometimes topped with peanut butter, is very popular. Occasionally, ceviche is made with various types of local shellfish, such as black [[clam]] (cooked or raw), [[oyster]]s (cooked or raw), [[spondylus]] (raw), [[barnacle]]s (cooked percebes), among others mostly cooked.  Well-cooked sea bass (corvina) or bicuda (picudo), octopus, and crab ceviches are also common in Ecuador. In all ceviches, red onion, lemon juice, cilantro, salt, and oil are ubiquitous ingredients.<ref>{{cite journal |last1=Duarte-Casar |first1=Rodrigo |last2=Robalino-Vallejo |first2=Jessica |last3=Buzetta-Ricaurte |first3=María Fernanda |last4=Rojas-Le-Fort |first4=Marlene |title=Toward a characterization of Ecuadorian ceviche: much more than shrimp |journal=Journal of Ethnic Foods |date=12 May 2022 |volume=9 |issue=1 |pages=16 |doi=10.1186/s42779-022-00131-w|s2cid=248725703 |doi-access=free }}</ref>

In Chile, ceviche is often made with fillets of [[halibut]] or [[Patagonian toothfish]]<ref>{{cite web | url = http://www.gourmetmexicanrecipes.com/MexicanRecipes/ChileanCeviche.htm | title = Chilean Ceviche | access-date = 2010-08-09 | archive-date = 2009-11-16 | archive-url = https://web.archive.org/web/20091116205952/http://www.gourmetmexicanrecipes.com/MexicanRecipes/ChileanCeviche.htm | url-status = live }}</ref> and marinated in lime and grapefruit juices; finely minced garlic and red chili peppers<ref>{{cite web | title =Chilean Ceviche' | publisher =The Gutsy Gourmet | url =http://www.thegutsygourmet.net/ceviche.html | access-date =August 28, 2013 | archive-date =May 24, 2013 | archive-url =https://web.archive.org/web/20130524052914/http://www.thegutsygourmet.net/ceviche.html | url-status =live }}</ref> and often fresh mint and cilantro are added.<ref>{{cite web | title =Chilean Ceviche' | publisher =The Gutsy Gourmet | url =http://www.thegutsygourmet.net/ceviche.html | accessdate = August 28, 2013}}</ref><ref>{{cite web | title =Chilean Ceviche | publisher = www.foodofsouthamerica.com | url = http://www.foodofsouthamerica.com/chilean-ceviche.htm | archive-url = https://web.archive.org/web/20090106161459/http://www.foodofsouthamerica.com/chilean-ceviche.htm | url-status = usurped | archive-date = January 6, 2009 | accessdate = August 28, 2013}}</ref> On [[Easter Island]], the preferred fish is [[Tuna as food|tuna]], marinated in lemon juice and coconut milk.

In Colombia, cebiches or shrimp cocktails,<ref>{{cite book |title=Ceviches y tiraditos El rincón del paladar |date=2014 |publisher=Susaeta Ediciones |isbn=978-8467735857 |url=https://books.google.com/books?id=ZWjFrQEACAAJ |access-date=4 June 2023}}</ref> oysters, crabs, squid, chipi chipi, among others, and combinations of them are prepared. The sauce includes tomato sauce, mayonnaise, garlic sauce, cilantro, chopped white onion, lemon juice, among other seasonings. They are accompanied with salty soda cracker.<ref>{{cite web |title=¿ Cómo hacer Ceviche de Camaron Colombiano? |url=http://www.viviendocali.com/ceviche-de-camaron-colombiano/ |website=viviendocali.com |date=22 May 2023 |access-date=4 June 2023}}</ref>

=== North and Central America and the Caribbean ===
[[File:Alaskan ceviche.jpg|thumb|Alaskan ceviche made with Pacific [[halibut]], serrano peppers, cilantro and tomato]]

In Mexico, the U.S., and some parts of Central America, it is served either in cocktail cups with [[tostada (tortilla)|tostadas]] or as a tostada topping and taco filling. In Mexico, when served in a cup with tomato sauce, it is called a ceviche cocktail. [[Shrimp and prawn as food|Shrimp]], octopus, [[squid (food)|squid]], tuna, and [[Mackerel as food|mackerel]] are also popular bases for Mexican ceviche. The marinade ingredients include salt, [[lime (fruit)|lime]], onion, chili peppers, [[avocado]], and [[cilantro]] ([[coriander]]). Cut [[olive]]s and tomatoes are often added to the preparation.

In El Salvador and Nicaragua, one popular ceviche recipe is ''ceviche de concha negra'' ("black conch ceviche"), known in Mexico as ''pata de mula'' ("mule's foot"). It is dark, nearly black, with a distinct look and flavor. It is prepared with lime juice, onion, [[yerba buena]], salt, pepper, tomato, [[Worcestershire sauce]], and sometimes [[picante]] (any hot sauce or any kind of hot pepper) as desired.

The dish includes marinated fish, lime juice, salt, ground black pepper, finely minced onions, cilantro, and finely minced peppers in Nicaragua and Costa Rica. It is usually served in a cocktail glass with a lettuce leaf and soda crackers on the side, as in Mexico. Popular condiments are tomato [[ketchup]], [[mayonnaise]], and [[Tabasco sauce]]. The fish is typically tilapia or corvina, although [[mahi-mahi]], [[Shark meat|shark]], and [[marlin]] are also popular.

In Panama, ceviche is prepared with lemon juice, chopped onion, celery, cilantro, assorted peppers, and sea salt. Ceviche made with corvina (white sea bass) is very popular and is served as an appetizer in most local restaurants. It is also commonly prepared with octopus, shrimp, and [[squid (food)|squid]] or served with small pastry shells called "canastitas."

In the Caribbean, ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper, [[habanero]], and a touch of [[allspice]]. Squid and tuna are also popular. In Puerto Rico and other places in the Caribbean, the dish is prepared with coconut milk. In the Bahamas and south Florida, a [[conch]] ceviche known as ''conch salad'' is very popular. It is prepared by marinating diced fresh conch in lime, chopped onions, and [[bell pepper]]. Diced [[pequin pepper]] or [[Scotch bonnet pepper]] is often added for spice. In south Florida, it is common to encounter a variation to which tomato juice has been added.