Ceviche

Popular in Spanish-speaking South American countries, ceviche consists of thinly sliced raw fish, left to marinate overnight in a mixture of lime juice, chilli, onion, coriander and garlic. The acid from the lime juice partially cooks the fish and turns the flesh opaque. Ceviche was traditionally made with white fish, but today scallops, prawns and even salmon are used. Ceviche is served cold as an appetiser and sometimes mixed with tomatoes, capsicum, onions and avocado and presented in a lettuce leaf.