"Cebiche" (also spelled "ceviche") is a traditional Peruvian dish made with the freshest fish, rocoto (red hot pepper), lime juice, salt, garlic, celery and parsley. It's typically served with boiled yam and Andean corn, as seen in this picture. The fish is not cooked, but cured by the acid from the lime juice. From the time that the lime juice is added to the time the dish is served, usually about 3 minutes go by. Flounder is a Peruvian favorite for this dish, however, any kind of white, flaky fish works fine. There are many different recipes and in recent times, culinary creativity and explored many new possibilities with this dish.
