Ceviche is a dish of raw fish that's “cooked” by soaking it in citrus juice, usually lime or lemon. The acid in the juice changes the texture and appearance of the fish, making it firm and opaque, almost as if it had been heated over a flame.

This technique originated centuries ago in coastal Peru and has spread throughout Latin America, with each region developing its own version. In Peru, ceviche typically includes onions, cilantro, and hot peppers, served with sweet potato and corn. In Mexico, you might find it mixed with tomatoes and served with crispy tortilla chips.

The citrus juice doesn't kill bacteria the way heat does, so ceviche must be made with very fresh, high-quality fish. Fishermen in coastal towns sometimes prepare ceviche right on their boats, using fish caught only hours before. The dish is usually served cold and eaten fresh, not stored for later.

While raw fish might sound unusual if you've never tried it, ceviche has a bright, tangy flavor that makes it refreshing on a hot day.