Sebiche
Ceviche, cebiche, sebiche, or seviche is a traditional cold dish consisting of raw fish or shellfish marinated in citrus and seasonings. Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean where each iteration is considered native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Puerto Rico, Nicaragua, Panama, and Peru. Most notably, ceviche is considered the national dish of Peru and is recognized by UNESCO as an expression of Peruvian traditional cuisine and an Intangible Cultural Heritage of Humanity.
The fish or shellfish in ceviche is not served raw like Japanese sashimi; the citric acid from the citrus marinade causes the proteins in the seafood to become denatured (Denaturation is a process in which an acid breaks down the molecular bonds in a protein, causing it to become opaque and firm), resulting in the dish appearing to be "cooked" without the application of heat. The fish is typically cured in lemon or sour lime juice today, ancient costal inhabitants used juices from native plants like the banana passionfruit (known locally as tumbo) before the introduction of citrus fruits to the Andean region during 16th century. The dressing also includes some local variety of chili pepper or chili, replaced by mustard in some parts of Central America. The marinade usually also includes sliced or chopped onions and chopped cilantro, though in some regions such as Mexico, tomatoes, avocadoes, and tomato sauce may be included.
Ceviche is often eaten as an appetizer; when eaten as a main dish, it is usually accompanied by starchy side dishes that are designed to balance its acidity, such as sweet potato, lettuce, maize, avocado, or fried plantains, among various other accompaniments.
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